Polish Beef Soup With Liver Balls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an old Polish classic recipe. Serve over noodles. Ingredients:
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 |
Directions:
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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