Beef soup with liver balls

Beef soup with liver balls
Average: 5 (2 votes)

Beef soup with liver balls ingredients

  • Soup
  • 2 lb Short ribs or chuck with
  • -bone in 1 - 4 pieces
  • 2 large Onions, sliced
  • 3 To 4 stalks celery, sliced
  • 4 t Salt
  • 3⁄4 t Pepper
  • 2 qt water
  • 2 Carrots, halved, pared
  • 3 Tomatoes, chopped
  • 4 Sprigs parsley
  • 1 c Ground liver (½ lb)
  • 1 c Dried bread crumbs
  • 3 T flour, all-purpose
  • 2 Eggs
  • 1⁄4 parsley, snipped
  • 1 t Salt
  • 1⁄8 t dried marjoram
  • 1⁄8 t Mace
  • 1 clv garlic, minced

Cooking Beef soup with liver balls

1. Soup: wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water.
2. Cover; bring to a boil; then skim off scum.
3. Reducei heat so meat just simmers; then cook 1 ½ hours.
4. Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender.
5. Meanwhile, make liver balls.
6. Liveri balls: combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic.
7. Let stand until soup is done; then shape into balls about the size of golf balls.
8. Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup.
9. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes.
10. Serve.

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