Beef Soup With Liver Balls Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SOUP
2 lbs: Short ribs or chuck with bone in 1, 4 pieces
2 large: Onions, sliced
3: To 4 stalks celery, sliced
4 tsp: Salt,
3/4 tsp: Pepper,
2 quart: 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 centiliter: Garlic, minced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp