*  Exported from  MasterCook  *
 
                   Beef Soup With Liver Balls [Dumplings]
 
 Recipe By     : Good Housekeeping Around the World Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Quick Bread
                 Beef                             Dumplings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SOUP
    2      Pounds        Short Ribs Or Chuck Bone In -- 1 To  4  Pieces
    2      Large         Onions -- sliced
    3      Stalks        celery -- sliced, up To 4
    4      Teaspoons     Salt
      3/4  Teaspoon      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      Tablespoons   Flour -- all-purpose
    2                    Eggs
      1/4                Parsley -- snipped
    1      Teaspoon      Salt
      1/8  Teaspoon      Dried marjoram
      1/8  Teaspoon      Mace
    1      Centiliter    Garlic -- minced
 
 SOUP: Wash meat; place in large kettle; add onions and celery (include tops), s
 alt, 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, peppe
 r, marjoram, mace and garlic. Let stand until soup is done; then shape into bal
 ls about the size of golf balls. Remove tender meat, bone, and carrots from sou
 p; 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 09/03/1993
 
 Posted to Rec-food-recipes by Jim Weller <jweller@ssimicro.com>
 
 busted by Judy R.
 
 
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