Beef Soup with Liver Balls

Old-world comfort cooking that doesn’t waste a thing. This hearty soup builds a deep, beefy broth from beef short ribs, simmered low and slow with onion, celery, carrots, and tomatoes until the meat falls off the bone.

The skimming matters: pull the foamy scum off as the broth comes to a boil, and you are rewarded with a cleaner, clearer soup.

The signature is the liver balls, light dumplings in the German tradition. Ground beef liver gets bound with bread crumbs, flour, and eggs, then seasoned with parsley, marjoram, mace, and garlic, a spice mix that tames liver’s strong edge into something savory and rounded. They rest while the soup cooks, then poach right in the simmering broth.

Pulling the tender meat and carrots, chopping them, and returning them to the pot means every spoonful has substance. Drop the dumplings in for the last ten minutes and serve it steaming.

Chef Tips

• Skim the foam off the broth as it first comes to a boil for a clearer, cleaner-tasting soup.
• Let the liver mixture rest before shaping so it firms up and holds together as balls.
• Add the liver balls only for the final 10 minutes; a gentle simmer keeps them tender, while a hard boil can break them apart.
• Marjoram, mace, and garlic balance liver’s strong flavor, so season the mixture generously.

Variations

• Use chicken livers for a milder, more delicate dumpling.
• Add egg noodles, barley, or potatoes to make it even heartier.
• Stir in a handful of greens like spinach or cabbage near the end.