————————————SOUP———————————— 2 lb Short ribs or chuck with
-bone in 1 – 4 pieces 2 lg Onions, sliced
3 To 4 stalks celery, sliced
4 ts Salt
3/4 ts Pepper
2 qt Water
2 Carrots, halved, pared
3 Tomatoes, chopped
4 Sprigs parsley
——————————–LIVER BALLS——————————– 1 c Ground liver (1/2 lb)
1 c Dried bread crumbs
3 tb Flour, all-purpose
2 Eggs
1/4 Parsley, snipped
1 ts Salt
1/8 ts Dried marjoram
1/8 ts Mace
1 cl Garlic, minced
SOUP: Wash meat; place in large kettle; add onions and celery (include tops), salt, 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, pepper, marjoram, mace and garlic. Let stand until soup is done; then shape into balls about the size of golf balls. Remove tender meat, bone, and carrots from soup; 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 09/03/93