Tested till perfect Chicken Liver Matzo Ball Soup

Chicken Liver Matzo Ball Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: April 2011

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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.

Nutritional Information Per serving: about

cal 310 pro 22g total fat 13g sat. fat 4g
carb 24g fibre 2g chol 365mg sodium 1,080mg
potassium 524mg

% RDI:

calcium 5 iron 39 vit A 245 vit C 23
folate 174
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