Beef Soup with Liver Balls

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.