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Polish Beef Soup With Liver Balls
This is an old Polish classic recipe. Serve over noodles. Makes 4 servings .



1 cup ground chicken liver
1 cup dried bread crumbs
3 tablespoons all-purpose flour
2 eggs
3/4 teaspoon chopped parsley
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon ground mace
1 clove garlic, minced
2 pounds short rib steaks
2 onions, thinly sliced
3 stalks chopped celery, with leaves
1 tablespoon and 1 teaspoon salt
3/4 teaspoon ground black pepper
8 cups water
2 carrots, halved
3 tomatoes, chopped
4 sprigs of fresh parsley


1 Combine liver, bread crumbs, flour, eggs, parsley, 1
   teaspoon salt, marjoram, mace, and garlic. Mix thoroughly.
   Let meatball mixture stand.
2 Rinse ribs, and place in large stock pot. Add onions,
   celery, 4 teaspoons salt, pepper, water, carrots, tomatoes,
   and parsley. Cover, and bring to a boil. Skim surface of
   soup. Simmer for 1 1/2 hours, or until meat is tender.
3 Remove meat, bones, and carrots from soup. Cut meat and
   carrots into bite-size pieces; return to soup. Bring to a boil.
4 Shape meatball mixture into balls the size of golf
   balls; drop into soup. Cover, and cook for 10 minutes.

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