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Categories:
beef onions stalks celery salt black pepper water carrots tomatoes parsley beef liver ground bread crumbs dried flour eggs parsley salt Marjoram [dried] mace
Viewed: 28 - Published at: 5 years agoIngredients
- 2 pounds beef, short ribs
- 2 large onions sliced
- 3 stalks celery cut up
- 4 teaspoons salt
- 3/4 teaspoon black pepper
- 2 quarts water
- 2 each carrots halved, pared
- 3 each tomatoes chopped
- 4 sprigs parsley leaves
- 1 cup beef liver ground
- 1 cup bread crumbs dried
- 3 tablespoons flour, all-purpose
- 2 large eggs
- 1/4 bunch parsley leaves snipped
- 1 teaspoon salt
- 18 teaspoon marjoram dried
- 18 teaspoon mace
Method
- 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.
- 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.
