Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Short ribs or chuck with bone in 1 - 4 pieces |
| 2 larges | Onions, sliced |
| 3 | To 4 stalks celery, sliced |
| 4 teaspoons | Salt |
| 1 cup | Ground liver (1/2 lb) |
| 1 cup | Dried bread crumbs |
| 3 tablespoons | Flour, all-purpose |
| 2 | Eggs |
| ¼ | Parsley, snipped |
| ¾ teaspoon | Pepper |
| 2 quarts | Water |
| 2 | Carrots, halved, pared |
| 3 | Tomatoes, chopped |
| 4 | Sprigs parsley |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Dried marjoram |
| ⅛ teaspoon | Mace |
| 1 clove | Garlic, minced |
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