| 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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