Polish Beef Soup with Liver Balls

Servings

4

Ingredients

• 1 cup ground chicken liver
• 1 cup dried bread crumbs
• 3 tablespoons plain flour
• 2 eggs
• 1/4 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon ground mace
• 1 clove finely chopped garlic
• 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

Instructions

1. Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic.
2. Mix thoroughly. Let meatball mixture stand.
3. Rinse ribs, and place in large stock pot. Add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley.
4. Cover, and bring to a boil. Skim surface of soup. Simmer for 1 1/2 hours, or until meat is tender.
5. Remove meat, bones, and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Bring to a boil.
6. Shape meatball mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.