Chicken Liver Soup with Dumplings.

Austria National Day

Austria

A light yet tasty soup as a starter or main

450 gms (1 lb) Chicken Livers finely chopped

6-8 cups chicken stock (home made preferable)

2 slices white bread, torn into crumbs

2 eggs, separated

1/4 cup soft butter

2 teaspoons chopped medium onions

2 tablespoons fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons flour

1 Bring stock to boil

2 Add chicken livers and par boil for 5 minutes. Remove from stock and set aside. Keep stock on low simmer

3 Mix together bread, egg yolks, butter, onions parsley, salt, pepper, and flour

4 Beat egg whites until stiff and then fold into liver mixture

5 Shape into small balls about 2 1/2 inches round. Don't "overwork " the mixture so as to keep light

6 Bring stock up to a gentle boil and add meatballs

7 Simmer for 6-8 minutes add some additional parsley for garnish

8 Serve with hot crusty bread

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