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