LIVER DUMPLING SOUP - POLEVKA Z JATROVIMI KNEDLICKY 
(Based on the recipe of Therese Strnad) 

Combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, and garlic. Let 
stand until soup is done, then shape into balls. Then bring soup to boil, drop in liver balls, cover, cook 10 minutes. Add Fine Egg Noodles (optional) Serves 12 people 
Comments: Using a Food Processor or Blender works well to grind the liver. My preference is a Food Processor because it grinds the liver finer and is easier to clean! Prior to making the liverballs, it works best to put the liver in freezer for about an hour to harden. Then scoop with a small teaspoon and roll into balls the size of a large marble using your hands (the liverballs expand to twice the size after cooked in the broth). As you make each liverball, place  on wax paper covered cookie sheet. When full, cover with Saran Wrap and place in freezer for ½  hour before putting liverballs into broth.  If you wet your hands prior to making the liverballs, you'll find that it doesn't stick to your hands as much and is easier to roll the balls and cleanup afterwards ... 
Final Comments: Storing the finished product in small Gladware containers and freezing for a later time works well. 
A s upportive Spouse and Scouring Pads for cleaning up afterwards are also highly recommended ... 
Stock: 2 lb. Beef or Lamb Soup Meat (with bone), 4 stalks Celery (sliced small), 4 Carrots (sliced small), 5 tsp. Salt, 1 tsp. Pepper, 6 qt. Water 

Place meat in large kettle, add carrots and celery, salt, pepper and water.   Cover, bring to boil, then skim off scum.   Reduce heat so meat just simmers, then cook 
2 to 3 hours (until meat is tender).   Remove meat and bone from soup.   Meanwhile make liver balls. 
Comments: The meat used for the broth can be used in a variety of ways; some use it to make stew and others 
cut it up in small pieces and put back in the soup. My preference is to use for a simple stew (normally becomes my lunch for the day I'm preparing the broth). Also, If you can prepare the broth on a day prior to serving, it works best to put in a large container and put in refrigerator over night. When removed from the refrigerator, it is easy to remove the grease that has hardened at the top of the broth. 
Liver Balls: 2 cup ground beef liver (l lb.), 2 cups packaged dried bread crumbs, 6 Tbsp. all purpose flour, 4 eggs, 1/2 cup parsley, 2 tsp. Salt, 1/2 tsp. Pepper,  1 pinch Marjoram, 3 cloves garlic (minced) 
combination there of My preference is a combination of 1/2 Beef and 1/2 Lamb. You can also simplify and reduce the cost by using Bouillon Cubes. Experimentation is the key towards making a batch that works for you and is also fun!! 
Comments: This broth is made many ways using either Beef, Lamb, Chicken or a 

American Czech Educational Center 
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St. Louis, MO 63116 
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CHICKEN PAPRIKA - SLEPICI  PAPRIKAS 
(Based on the recipe of Therese Strnad) 
5 Boneless Chicken Breasts (large), ~ cup Butter, 1 cup Chopped Onion, 
~ cup Flour, 4 tbsp Papricka, 4 tsp. Salt, 
~ tsp. Pepper, 2 cans Chicken Broth, 4 cups Sour Cream, 
2 tbsp. Worcestershire Sauce, 4 tbsp. Caraway Seeds 
Pan fry the onion, chicken and butter until browned. Remove chicken from pan. 
Add additional ingredients to pan to make gravy. Additional milk can be added to thin gravy or flour to thicken. Put meat back in gravy and simmer for ~ hour. Can be served over Dumplings or Large Egg Noodles. Serves 8 people 
Comments: This one may contain many ingredients, however, is very easy and takes little time to make. Hardest part is getting the desired consistency of the gravy and frequent stirring is required when adding the flour. You can also substitute Veal instead of Chicken, however, the Veal tends to be less tender (unless high quality meat is used). 
Final Comments: This one's a true Crowd Pleaser and isn't nearly as messy as the Liver Ball Soup!!!