Chicken Liver Matzo Ball Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310 |
| pro | 22 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 365 mg |
| sodium | 1,080 mg |
| potassium | 524 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 39 |
| vit A | 245 |
| vit C | 23 |
| folate | 174 |
- Portion size: 8
Ingredients
- 1 lb 1lbchicken liverchicken livers
- 1 tsp 1tspcoarse salt
- 1/4 cup 1/4cupChicken Schmaltz recipe
- 2 2small oniononions, finely chopped
- 1 1clove garliccloves of garlic
- 4 4eggeggs, lightly beaten
- cold Chicken Soup recipe
- 1/3 cup 1/3cupfinely chopped fresh parsley
- 1-1/4 tsp 1-1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 cup 1cupmatzo meal
- 2 tbsp 2tbspmatzo meal
Preparation
Rinse livers; pat dry. Separate into lobes, cutting off membranes. Sprinkle with coarse salt. In skillet, heat schmaltz over medium heat; fry livers until browned yet still slightly pink inside. Remove and set aside.
In same pan, fry half of the onions until golden, 15 minutes; let cool.
Into food processor with machine running, drop garlic through feed tube. Add remaining raw onions; process until fine. Add chicken livers, cooked onions and any schmaltz remaining in pan; pulse until ground.
In bowl, whisk eggs, 1/2 cup of the soup, parsley, salt and pepper; whisk in liver mixture and matzo meal. Cover and refrigerate for 1 hour.
Bring large pot of salted water to boil. With wet hands and using 3 tbsp for each, form matzo mixture into balls; slide into water. Reduce heat, cover and simmer for 30 minutes.
In saucepan, bring remaining soup to boil; keep warm. Transfer matzo balls to soup; simmer for 20 minutes.
Source : Canadian Living Magazine: April 2011
