Title: Beef Soup with Liver Balls
Categories: Soup Ethnic Beef
Yield: 4 Servings

SOUP
2	lb	Short ribs or chuck with bone in 1 - 4 pieces
2	lg	Onions, sliced
3		To 4 stalks celery, sliced
4	ts	Salt
3/4	ts	Pepper
2	qt	Water
2		Carrots, halved, pared
3		Tomatoes, chopped
4		Sprigs parsley
LIVER BALLS
1	c	Ground liver (1/2 lb)
1	c	Dried bread crumbs
3	tb	Flour, all-purpose
2		Eggs
1/4		Parsley, snipped
1	ts	Salt
1/8	ts	Dried marjoram
1/8	ts	Mace
1	cl	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 1 1/2 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

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