Matzo Ball Soup

• 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 finely chopped onion
• 2 garlic cloves, minced
• 4 large egg whites
• 3/4 cup matzo meal
• 1/8 teaspoon ground nutmeg
• 3 cups shredded cooked chicken breast (about 1 pound)

1. 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.
2. 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.
3. Add egg whites and 1/2 cup stock to food processor with livers. Process until smooth (about 1 minute); transfer to a large mixing bowl. Add onion mixture, 1/2 teaspoon salt, 1 teaspoon pepper, matzo meal, and nutmeg; stir until well blended. Cover and let stand 10 minutes. Shape mixture into 24 balls (about 1 tablespoon each).
4. Bring 8 cups water to a simmer in a large Dutch oven. Add matzo balls; cook 10 minutes. Remove matzo balls with a slotted spoon; keep warm.
5. Bring 8 cups stock to a simmer over medium heat. Add chicken and 1/2 teaspoon salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 4 matzo balls.

chicken livers, salt, black pepper, vegetable oil, cooking spray, onion, garlic, egg whites, matzo meal, ground nutmeg, chicken

Taken from www.myrecipes.com/recipe/matzo-ball-soup-0 (may not work)