SOUP 2 Pounds Short Ribs Or Chuck Bone In -- 1 To 4 Pieces 2 Large Onions -- sliced 3 Stalks celery -- sliced, up To 4 4 Teaspoons Salt 3/4 Teaspoon Pepper 2 Quarts Water 2 Carrots -- halved, pared 3 Tomatoes -- chopped 4 Sprigs parsley LIVER BALLS 1 Cup Ground liver -- (1/2 lb) 1 Cup Dried bread crumbs 3 Tablespoons Flour -- all-purpose 2 Eggs 1/4 Parsley -- snipped 1 Teaspoon Salt 1/8 Teaspoon Dried marjoram 1/8 Teaspoon Mace 1 Centiliter Garlic -- minced SOUP: Wash meat; place in large kettle; add onions and celery (include tops), s alt, 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, peppe r, marjoram, mace and garlic. Let stand until soup is done; then shape into bal ls about the size of golf balls. Remove tender meat, bone, and carrots from sou p; 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. SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958 Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/1993 Posted to Rec-food-recipes by Jim Weller <jweller@ssimicro.com> busted by Judy R.
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