Recipe: Beef Soup with Liver Balls for Marty

BEEF SOUP WITH LIVER BALLS

SOUP:
2 lb short ribs or chuck with bone in 1 to 4 pieces
2 large onions, sliced
3 to 4 stalks celery, sliced
4 tsp salt
3/4 tsp pepper
2 quarts water
2 carrots, halved, pared
3 tomatoes, chopped
4 sprigs parsley
LIVER BALLS:
1 cup ground liver (1/2 lb)
1 cup dried bread crumbs
3 tbsp flour, all-purpose
2 eggs
1/4 parsley, snipped
1 tsp salt
1/8 tsp dried marjoram
1/8 tsp mace
1 cloves 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:
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.

Servings: 4
Source: Good Housekeeping Around the World Cookbook; The Hearst Corporation 1958

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