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.