polish beef soup with liver balls

Ingredients

• Servings: 4
• 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

Recipe

• combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. mix thoroughly. let meatball mixture stand.
• 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.
• remove meat, bones, and carrots from soup. cut meat and carrots into bite-size pieces; return to soup. bring to a boil.
• shape meatball mixture into balls the size of golf balls; drop into soup. cover, and cook for 10 minutes.