Beef soup with liver balls

4 servings

Ingredients

QuantityIngredient
2poundsShort ribs or chuck with bone in 1 - 4 pieces
2largesOnions, sliced
3To 4 stalks celery, sliced
4teaspoonsSalt
1cupGround liver (1/2 lb)
1cupDried bread crumbs
3tablespoonsFlour, all-purpose
2Eggs
¼Parsley, snipped
¾teaspoonPepper
2quartsWater
2Carrots, halved, pared
3Tomatoes, chopped
4Sprigs parsley
1teaspoonSalt
teaspoonDried marjoram
teaspoonMace
1cloveGarlic, minced

Directions

SOUP

LIVER BALLS

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 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