ID:721
Recipe Name:Beef Soup With Liver Balls
Name:
Email:
Date: December 1,2009
Category: Soups and Stews
Category: Soups and Stews
Nationality: German
|
Number of servings: 4
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
|
|
| Ingredients: |
Left Ingredients:
SOUP
2 lb short ribs (or chuck with)
-bone in 1,- 4 pieces
2 lg onions,sliced
3 to 4 stalks celery,sliced
4 t salt
3/4 t pepper
2 qt water
2 carrots,halved, pared
3 tomatoes,chopped
4 sprigs parsley
|
Right Ingredients:
LIVER BALLS
1 c liver (1/2 lb),Ground
1 c bread crumbs,Dried
3 T flour,all-purpose
2 eggs
1/4 parsley,snipped
1 t salt
1/8 t marjoram,Dried
1/8 t mace
1 cl garlic,minced
|
| Cooking
Instructions: |
Instructions: SOUP: Wash meat; place in large kettle; add onions and celery
(include tops), salt, 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. LIVER BALLS: Combine liver with bread
crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and
garlic. Let stand until soup is done; then shape into balls about the
size of golf balls. Remove tender meat, bone, and carrots from soup;
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.
|
|
| Serving Suggestion: |
None
|
| Additional Comments: |
None
|
| Preparation Time: |
None
|
| Number of servings: |
4
|
| Calories Per Serving: |
None
|
| Degree of Difficulty: |
Easy
|
| Pictures: |
None
|
|
|
|
|
|
