Beef Soup With Liver Balls
beef, ribs, soups
----SOUP----
2 lb short ribs or chuck with bone in 1; - 4 pieces
2 large onions, sliced
3 to 4 stalks celery, sliced
4 teaspoon salt
3/4 teaspoon pepper
2 quart 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 tablespoon flour, all-purpose
2 eggs
1/4 parsley, snipped
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon mace
1 centiliter garlic, minced
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
Yield: 4 servings