Beef Soup With Liver Balls[Dumplings]

* Exported from MasterCook *

Beef Soup With Liver Balls [Dumplings]

Recipe By : Good Housekeeping Around the World Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups Quick Bread
Beef Dumplings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 <jweller@ssimicro.com>

busted by Judy R.


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