|Liver||1 1⁄2 Pound|
|Onion||1 Large, sliced|
|Bread crumbs||8 Cup (128 tbs)|
|Eggs||2 , beaten|
|Flour||1⁄2 Cup (8 tbs)|
|Beef broth/Chicken broth||6 Cup (96 tbs)|
1. Wash the liver and remove any membranes on top of it. Cook liver in small amounts of water for 5 minutes. Remove from the pan and then grind the meat finely
2. Melt butter in large skillet and then sauté onion and crumbs in butter.
3. Combine liver and eggs; add to crumb mixture. Season with salt and pepper. Stir in flour.
4. Pour broth in large saucepan; bring to boiling point. Drop liver mixture by spoonfuls into hot broth. Cook, covered, for 30 minutes, shaking frequently.
5. Serve hot
Soup may be substituted for broth.