Beef soup with liver balls Recipe

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Beef soup with liver balls

Artist:	_	Yield:	4
Categories:	Beef, Czech, Eastern European, Exotic, Soups & Stews	Rating:	0
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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 (?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	cl	Garlic, minced

Procedures:

1	Soup: wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water.
2	Cover; bring to a boil; then skim off scum.
3	Reduce heat so meat just simmers; then cook 1 ?hours.
4	Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender.
5	Meanwhile, make liver balls.
6	Liver balls: combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic.
7	Let stand until soup is done; then shape into balls about the size of golf balls.
8	Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup.
9	Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes.
10	Serve.