• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beef Soup with Liver Balls

  • Recipe Submitted by on

Category: Meat, Soups

 Ingredients List

  • ------------------------------------SOUP------------------------------------
  • 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

 Directions

LIVER BALLS
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

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.



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