Polish Beef Soup With Liver Balls recipe
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Ingredients
- 1 cup ground chicken liver 1 cup dried bread crumbs 3 tablespoons all-purpose flour 2 eggs ¼ tablespoon chopped fresh parsley 1 teaspoon salt ⅛ teaspoon dried marjoram ⅛ 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 ¾ teaspoon ground black pepper 8 cups water 2 carrots, halved 3 tomatoes, chopped 4 sprigs fresh parsley
Nutrition Info
- 1008.5 caloriescarbohydrate: 40 gcholesterol: 451.1 mgfat: 68.3 gfiber: 6 gprotein: 56.5 gsaturatedFat: 27.1 gservingSize: -sodium: 3355.4 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Polish Beef Soup With Liver Balls
Directions
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Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. Mix thoroughly. Let meatball mixture stand.
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.
Remove meat, bones, and carrots from soup. Cut meat and carrots into bite-size pieces, return to soup. Bring to a boil.
Shape meatball mixture into balls the size of golf balls, drop into soup. Cover, and cook for 10 minutes.