Polish Beef Soup With Liver Balls - cooking recipe

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

Preparation

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.