Wednesday, April 1, 2009

Special birthday soup for Alex

When we were in Slovakia visiting Alexs parents, his mom made something called 'Sunday soup' that they have every Sunday. It was one big pot of chicken soup, served in two courses. First you had a bowl of broth, and at the table was a bowl of pasta to put into the soup. After that the dumplings and meat from the soup were served. Alexs mom made a big effort to make everything she cooked gluten free, including these wonderful dumplings. These are very similar to matzo balls, but they have liver mixed in, which gives them a wonderful flavor. Yesterday was Alexs birthday (happy birthday baby!) so I made these, and served them in chicken broth with a little bit of leftover meat in it. I will absolutely be making this again. When I buy chickens I will stick all the livers in a bag and keep it in the freezer, and then thaw them out overnight in the fridge for the dumplings. Yum. 
Liver soup dumplings

1/2 onion, diced very small
2 T chicken fat or butter
2-3 T chopped parsley (or 1-2 t dried)
1-3 chicken livers
2 eggs, beaten
salt and pepper
1/4 t baking soda
1 T flour mix
5 T gf breadcrumbs

Heat the chicken fat or butter in a small pan. Cook the onion with the parsley until the onion is softened, then dump into a bowl and set aside. Smash the chicken livers with a knife, pulling the meat away from the casing. Mash one more time with a knife and then stir into cooling onions. Mix in eggs, and season with salt and pepper. Whisk together baking soda, flour, and breadcrumbs, then stir into the egg mixture. Let the dough sit for half an hour on the counter (cover with a plate or plastic wrap if you have inquisitive animals that sneak onto the counter). 

Bring a pot of broth or water to boil, then turn down to a gentle simmer. With wet hands, roll the dough into balls a little smaller than a ping pong ball. Carefully slide the balls into the simmering liquid, cover most of the way, then let simmer for 15-20 minutes, until all the balls are floating. Cut one in half and taste if you aren't sure. Serve in chicken broth. 

3 comments:

  1. Well...I'm not sure about this...the chicken livers scare me. lol
    However, Happy Birthday to Alex! It was my birthday yesterday too. :)

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  2. I read about chicken livers today and, except for allll the cholesterol, it looks like they're really good for you! lots of vitamins and thinks. maybe I'll cook some soon.

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  3. Looks great! The bone broth and the liver pack some powerful nutrients. I have a pork liver in my freezer - do you think it would be a good substitute for chicken liver?

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