Ingredients

• 1 lb chicken liver, parboiled for 5 minutes
• 2 slices white bread, torn into crumbs
• 2 eggs, separated
• 1/4 cup soft butter
• 2 teaspoons chopped onions
• 2 tablespoons fresh parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons flour
• 4 cups beef stock
• 1 teaspoon parsley

Instructions

1. Chop parboiled chicken livers very fine.

2. Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

3. Beat egg whites until stiff; fold into meat mixture.

4. Shape into 1 1/2 inch meatballs.

5. Drop them into gently boiling stock.

6. Simmer 6-8 minutes.

7. Add additional parsley to stock for garnish.