Beef Soup With Liver Balls[dumplings]

Ingredients

900 gr short ribs
2 onions
3 slices stalks celery
12 gr salt
2 gr pepper
1,900 ml water
2 carrots
3 tomatoes
4 sprigs parsley
1 liver
110 gr bread crumbs
24 gr flour all-purpose
2 eggs
1/4 parsley snipped
3 gr salt
1 gr marjoram
1 gr mace
1 centiliter garlic

Instructions

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 1.5 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 0.0015052684395384 Posted to Rec-food-recipes by Jim Weller <jweller@ssimicro.com> busted by Judy R.