10 Servings
1 Hour
Allergens
Sauté onion in oil until golden.
Add liver and salt and sauté for five minutes.
Sprinkle in the flour and stir constantly for one to two minutes.
In a separate pot, bring water to a boil.
Mix all ingredients for meatballs. Form tiny balls and drop into boiling water.
Cook for 10–15 minutes.
Remove with slotted spoon, add to liver. Add half a cup of water and cook over low heat for 20 minutes.
Photography and Styling by Miriam Greenzweig.
