Beef Soup With Liver Balls
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Beef Soup With Liver Balls
  Beef    Soups  
Last updated 6/12/2012 1:08:04 AM. Recipe ID 34379. Report a problem with this recipe.
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      Title: Beef soup with liver balls
 Categories: Soups, Meats, Ethnic
      Yield: 4 Servings
 
MMMMM----------------------------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

MMMMM------------------------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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Recipe ID 34379 (Apr 03, 2005)

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