Categories: Soups/stews, Poultry 
      Yield: 1 servings 
  
      1 lb Chicken liver                   1 1/2 ts Salt 
      5 sl Bread                             1/4 ts Pepper 
      1 md Onion                             3/4 ts Marjoram 
           Parsley                             2    Cloves garlic 
      1    Egg                                      Garlic powder to taste 
      6 tb All-purpose flour               
  
  These liverballs are cooked in chicken soup. 
   
  In food processor, combine: liver, onion, parsley and egg.  Process until 
  smooth.  Add salt, pepper, marjoram, flour and bread crumbs.  Refrigerate 
  for two hours til cold and firmish.  Cook. 
   
  To cook: In boiling chicken broth, drop liver from large tablespoon.  When 
  last ball enters broth, return broth to boil, reduce to simmer, cover pot 
  and simmer 10 minutes. 
   
  SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me 
  when I was a little girl.  It was traditionally served at holiday meals. 
   
  Shared by Cate Vanicek