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Czechoslovakian Liverballs/liver Dumpling

1 lb chicken liver
5 sl bread
1 md onion
parsley
1 egg
6 tb flour
1 1/2 ts salt
1/4 ts pepper
3/4 ts marjoram
2 cloves garlic
garlic powder

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.

This is a Czechoslovakian dish my Grandmother Vanicek taught me
when I was a little girl. It was traditionally served at holiday
meals.

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