POLISH BEEF SOUP WITH LIVER BALLS

Polish Beef Soup With Liver Balls image

This is an old Polish classic recipe. Serve over noodles.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Yield 4

Number Of Ingredients 18

Previous Next

Ingredients

1 cup ground chicken liver
1 cup dried bread crumbs
3 tablespoons all-purpose flour
2 eggs
¼ tablespoon chopped fresh parsley
1 teaspoon salt
⅛ teaspoon dried marjoram
⅛ 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
¾ teaspoon ground black pepper
8 cups water
2 carrots, halved
3 tomatoes, chopped
4 sprigs fresh parsley

Steps:

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.

Nutrition Facts : Calories 1008.5 calories, Carbohydrate 40 g, Cholesterol 451.1 mg, Fat 68.3 g, Fiber 6 g, Protein 56.5 g, SaturatedFat 27.1 g, Sodium 3355.4 mg, Sugar 9.3 g