Chicken Liver Dumpling Soup I (Leberklosse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Wonderful South German/Austrian soup; Also called Leberklosse 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 |
Directions:
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.
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