Name: Polish Beef Soup With Liver Balls
Yield: 4 servings
Ingredients: 1 cup ground chicken liver; 1 cup dried bread crumbs; 3 tablespoons all-purpose flour; 2 eggs; 1/4 tablespoon chopped fresh 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; 4 teaspoons salt; 3/4 teaspoon ground black pepper; 8 cups water; 2 carrots, halved; 3 tomatoes, chopped; 4 sprigs fresh parsley

Servings: 4 persons

1 cup ground chicken liver
1 cup dried bread crumbs
3 tablespoons all-purpose flour
2 eggs
1/4 tablespoon chopped fresh 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
4 teaspoons salt
3/4 teaspoon ground black pepper
8 cups water
2 carrots, halved
3 tomatoes, chopped
4 sprigs fresh parsley

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Polish Beef Soup With Liver Balls

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