Recipe - Beef Soup With Liver Balls

SOUP
2 pound Short ribs or chuck with
bone in 1 4 pieces
2 lg Onions, cut or sliced up
3 To 4 stalks celery, cut or sliced up
4 teaspoon Salt
Three fourths teaspoon Pepper
2 qt Water
2 Carrots, halved, pared
3 Tomatoes, chopped
4 Sprigs parsley

LIVER BALLS
1 cup Ground liver (One half lb)
1 cup Dried bread crumbs
3 tablespoon Flour, allpurpose
2 Eggs
One fourth Parsley, snipped
1 teaspoon Salt
1/8 teaspoon Dried marjoram
1/8 teaspoon 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 One half 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 bitesized
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini