Ingredients (4 persons)
- 150 grams chicken liver
- 2 tablespoons bread crumbs
- 1 egg
- 1 tablespoon marjoram
- salt
- pepper
- 1 tablespoon butter
- 1 onion
- 200 g carrots
- 1 medium turnip
- 100 grams celery
- 200 — 300 grams chicken bonier – skinier parts , the leftovers from other dishes
- a few leaves parsley
Preparation method
- With a kitchen hatchet or knife chop the livers.
- Mix the livers with egg, bread crumbs, marjoram, salt and pepper.
- In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.
- Dice the onion and carrots.
- Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots, fry for a few minutes.
- When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.
- With a wet hand form smaller balls from the liver mixture.
- Add the liver balls to the stock and cook for 10 minutes.
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My father is Hungarian. I hadn’t tried this soup until my aunt came over to visit with us. When she was making it, I thought ewww liver, but it is Delicious!
Not a fan of liver, but this recipe was delicious.