Matzoh Balls Stuffed With Chicken Liver

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Washington Post


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1 1/2 cups plain matzoh meal, preferably Streit's (may substitute about 4 matzohs, finely ground in a food processor)

2 large eggs, lightly beaten

Leaves from 1/3 bunch flat-leaf parsley, finely chopped (1/4 cup)

3 tablespoons chicken schmaltz, liquefied (may substitute vegetable oil; see headnote)

Kosher salt

Freshly ground black pepper

1 cup water or club soda, or more as needed

1 medium onion, chopped (1 cup)

4 ounces fresh chicken livers, trimmed of sinew and excess fat, then rinsed

10 cups low-sodium chicken broth, preferably homemade (see related recipe)

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