Ball Soup Recipe Source: © Cooking Light Magazine 6 servings Traditional matzo balls use lots of chicken fat. In this recipe, chicken livers are used to bind the matzo meal. You can make the matzo balls ahead of time. To reheat, place them on a baking sheet, cover with foil, and bake in a preheated oven at 250 degrees F for about 15 minutes of until heated. RECIPE INGREDIENTS 8 ounces chicken livers 1 1/4 teaspoons salt, divided 1 1/4 teaspoons black pepper, divided 2 teaspoons vegetable oil, divided Cooking spray 1 1/4 cups onion, finely chopped 2 garlic cloves, minced 4 large egg whites 8 1/2 cups Brown Chicken Stock, divided 3/4 cup matzo meal 1/8 teaspoon ground nutmeg 3 cups shredded cooked chicken breast (about 1 pound) RECIPE METHOD Rinse chicken livers, and pat dry with paper towels; sprinkle livers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add livers, and cook 4 minutes on each side or until well browned. Remove livers from pan; place in a food processor. Wipe drippings from pan with a paper towel. Add 1 teaspoon oil to pan; heat over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally.
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