Chicken Liver Matzo Ball Soup

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