*  Exported from  MasterCook  *
 
                         BEEF SOUP WITH LIVER BALLS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Meats
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
                         -----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       t            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.
   
   SOURCE: Good Housekeeping Around the World Cookbook
   :       The Hearst Corporation 1958
   
   Posted in FIDO Cooking by Bob Emert/Frank Skelly
   09/03/93
  
 
 
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