Beef Soup with Liver Balls

3 hours Prep: 10 minutes Cook: 2 hours

444 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

2	pounds	beef, short ribs
2	large	onions	sliced
3	stalks	celery	cut up
4	teaspoons	salt
3/4	teaspoon	black pepper
2	quarts	water
2	each	carrots	halved, pared
3	each	tomatoes	chopped
4	sprigs	parsley leaves

Liver balls
1	cup	beef liver	ground
1	cup	bread crumbs	dried
3	tablespoons	flour, all-purpose
2	large	eggs
1/4	bunch	parsley leaves	snipped
1	teaspoon	salt
1/8	teaspoon	marjoram	dried
1/8	teaspoon	mace

Directions

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 1/2 hours.

Add carrots, tomatoes, and parsley ; cook 1 hour or until meat is tender.

Meanwhile, make 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.

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Nutrition Facts

Serving Size 168g

Amount per Serving

Calories 444 68% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 14.0g	70%
Trans Fat 0.0g
Cholesterol 132mg	44%
Sodium 1115mg	46%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 21.0g	43%

Vitamin A	83%		Vitamin C	21%
Calcium	5%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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