Yield: 4 servings
|2 pounds||Short ribs or chuck with bone in 1 - 4 pieces|
|2 larges||Onions, sliced|
|3||To 4 stalks celery, sliced|
|1 cup||Ground liver (1/2 lb)|
|1 cup||Dried bread crumbs|
|3 tablespoons||Flour, all-purpose|
|2||Carrots, halved, pared|
|⅛ teaspoon||Dried marjoram|
|1 clove||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 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.
SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958
Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93