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.