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Beef Soup With Liver Balls

Ingredients
 


SOUP

2 lb short ribs or chuck with bone in 1, - 4 pieces
2 large onions, sliced
3 to 4 stalks celery, sliced
4 tsp salt
3/4 tsp pepper
2 qt water
2 carrots, halved, pared
3 tomatoes, chopped
4 sprigs parsley

LIVER BALLS

1 cup ground liver (1/2 lb)
1 cup dried bread crumbs
3 tbsp flour, all-purpose
2 eggs
1/4 parsley, snipped
1 tsp salt
1/8 tsp dried marjoram
1/8 tsp mace
1 cl garlic, minced




 
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Preparation
 
SOUP: Wash meat; place in large kettle; add onions and celery (include
tops), salt, pepper and water. Cover; bring to a boil; then skim off
scum. Reduce heat so meat just simmers; then cook 1 1/2 hours. Add
carrots, tomatoes, and parsley; cook 1 hour or until meat is tender.
Meanwhile, make liver balls. LIVER BALLS: Combine liver with bread
crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and
garlic. Let stand until soup is done; then shape into balls about the
size of golf balls. Remove tender meat, bone, and carrots from soup;
cut meat and carrots into bite-sized pieces; return to soup. Then
bring soup to a boil; drop in liver balls, cover; cook 10 minutes.
Serve.

SOURCE: Good Housekeeping Around the World Cookbook
: The Hearst Corporation 1958

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93

 

 
Servings: 4

 

 

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