Beef soup with liver balls
BEEF SOUP WITH LIVER BALLS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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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