Beef Soup With Liver Balls Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 2lb Short ribs or chuck with
  • -bone in 1 - 4 pieces
  • 2lg Onions, sliced
  • 3 To 4 stalks celery, sliced
  • 4ts Salt
  • 3/4ts Pepper
  • 2qt Water
  • 2 Carrots, halved, pared
  • 3 Tomatoes, chopped
  • 4 Sprigs parsley
------------LIVER BALLS-----------------
  • 1c Ground liver (1/2 lb)
  • 1c Dried bread crumbs
  • 3tb Flour, all-purpose
  • 2 Eggs
  • 1/4 Parsley, snipped
  • 1ts Salt
  • 1/8ts Dried marjoram
  • 1/8ts Mace
  • 1cl Garlic, minced

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