1 lb Chicken liver 5 sl Bread 1 md Onion Parsley 1 Egg 6 tb All-purpose flour 1 1/2 ts Salt 1/4 ts Pepper 3/4 ts Marjoram 2 Cloves garlic Garlic powder to taste These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals. Shared by Cate Vanicek