CZECHOSLOVAKIAN LIVERBALLS/LIVER DUMPLINGS

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.