| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soups, Meats, Ethnic | 4 | Servings | |
INGREDIENTS
| 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 | |
| 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 |
INSTRUCTIONS
SOUP LIVER BALLS 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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