- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
MethodRinse 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 facts Per serving: about
- Sodium 1080 mg
- Protein 22 g
- Calories 310.0
- Total fat 13 g
- Potassium 524 mg
- Cholesterol 365 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
- Iron 39.0
- Folate 174.0
- Calcium 5.0
- Vitamin A 245.0
- Vitamin C 23.0