Beef Soup With Liver Balls[dumplings]

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

busted by Judy R.