Liver Dumpling Meatballs In A Heavenly Broth

• 1 pound chicken livers from organic free range chickens, ground
• 2 eggs, slightly beaten
• 1 cup stale peasant bread crumbs ( a little extra as well, in case needed)
• 1/4 cup dry white wine
• 1 ounce shallots, finely minced
• 1 ounce carrots, finely minced
• 1 ounce celeriac, finely minced
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons flour
• 1 tablespoon butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons flat leaf parsley, (or cilantro) chopped, for garnish
• 1 quart homemade soup broth
• sweet paprika for garnish

1. Add your stale bread crumbs to the beaten eggs.
2. Make sure your chicken livers have no skins or tissue before grinding. They must be pure. Add the to ground livers to the bowl.
3. Melt butter in a skillet and add the minced shallot, celeriac, and carrot. Cook until they are softened for about 1 minute, but do not brown. Next stir in the flour, salt, and pepper to the pan. Add the wine and reduce. Then add this whole mixture plus 2 tbl. parsley to the mix in the bowl.
4. Cover and chill the combined mixture until cold (about 4 hours).
5. After the mixture is cold, bring your homemade broth to a simmer. Scoop and drop about 20 small balls (@3/4" ) from the cold mix into the simmering broth.
6. The mixture should hold together; if not add a little more bread crumbs. Poach for about 15 minutes, or until they dumplings rise to the top.
7. Serve with the broth and garnish with 2 tbl. fresh chopped parsley (or cilantro) and sweet paprika.

chicken livers, eggs, bread crumbs, white wine, shallots, carrots, flat leaf parsley, flour, butter, kosher salt, ground white pepper, flat leaf parsley, homemade soup broth, sweet paprika

Taken from food52.com/recipes/6250-liver-dumpling-meatballs-in-a-heavenly-broth (may not work)