Asian-Style Liver “Dumpling” Soup

I wanted an “Asian” style dumpling soup, but I’m not sure I can have tamari yet, so this is what I made to fit the bill:

1/2 lb. organic chicken livers
1 small onion, chopped
1/2 t. sea salt
Pepper
1 c. almond meal
1 egg
1 T. fresh parseley
Grated zest of one lemon
1 head organic bok choy
2 T. olive oil
6 c. chicken or turkey stock
Garnish: lacto-fermented beet/cabbage slaw

Preheat oven to 350 degrees F. Combine liver, onion, salt, pepper, almond meal, egg, parseley and zest in food processor.  Pulse until mixture is smooth.  Spread into a greased 8 x 8 inch pan.  Bake for 20 minutes, cool slightly, then cut into squares.  Meanwhile, saute the bok choy in the olive oil until softened.  Heat up your stock.

To Serve, place a couple of squares of liver “dumpling” into each bowl.  Add about 1/2 c. bok choy, and garnish with about 2 T. slaw, if desired.

Note: I couldn’t find a picture with bok choy, so the one above has scallions!