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