Beef Soup With Liver Balls -

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 teaspoons salt
¾ teaspoon pepper
2 qt water
2 carrots, halved, pared
3 tomatoes, chopped
4 sprigs parsley

Liver balls:

1 cup liver (½ lb), ground
1 cup breadcrumbs, dried
3 tablespoons flour, all-purpose
2 eggs
¼ bunch of parsley, snipped
1 teaspoon salt
⅛ teaspoon marjoram, dried
⅛ teaspoon mace
1 clove garlic, minced

Details

Serves: 4

Method

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 1½ hours. Add carrots, tomatoes and parsley; cook 1 hour or until meat is tender.

Meanwhile, make liver balls.

Liver balls: Combine liver with breadcrumbs, 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.

Related food category:

• Soup