Beef soup with liver balls

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: 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

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