Majgaluska Leves (Liverball Soup)
— 200 g chicken liver
— 1 egg
— 1/4 onion
— beef bullion, parsley, bread crumbs, pepper, paprika, vegetable oil, salt
Clean the chicken liver and blend it with the egg, 1/3 tsp black pepper, and some salt. Wilt the chopped onion on some vegetable oil and add 1 tsp chopped parsley. Add to the liver with 1/3 tsp paprika. Add enough bread crumbs to achieve the normal consistency (be warned that bread crumbs take time to swell, so wait to adjust the consistency after adding them). Make 1 liter of beef bullion (adding a green pepper and a tomato chopped makes the soup taste better). When the soup is boiling, make the liver balls by carefully dropping small pieces of the paste in the soup. Cook for ten minutes.