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Beef Soup with Liver Balls

 

Beef Soup with Liver Balls recipe
26

Yield

16

servings

Prep

30

min

Cook

2

hrs

Ready

3

hrs

 

Ingredients

2 pounds beef, short ribs
2 large onions
sliced
3 stalks celery
cut up
*
4 teaspoons salt
¾ 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 all-purpose flour
2 large eggs
¼ bunch parsley leaves
snipped
1 teaspoon salt
teaspoon marjoram
dried
*
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 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 33368% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 836mg 35%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 32g
Vitamin A 62% Vitamin C 16%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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