Polish Beef Soup With Liver Balls Recipe

Polish Beef Soup With Liver Balls Recipe

  • 1 cup ground chicken liver
  • 1 cup dried bread crumbs
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • 1/4 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon dried marjoram
  • 1/8 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
  • 3/4 teaspoon ground black pepper
  • 8 cups water
  • 2 carrots, halved
  • 3 tomatoes, chopped
  • 4 sprigs fresh parsley
  1. Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. Mix thoroughly. Let meatball mixture stand.
  2. 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.
  3. Remove meat, bones, and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Bring to a boil.
  4. Shape meatball mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.
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