Polish Beef Soup With Liver Balls

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

• Calories: 1009 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• ¾ teaspoon ground black pepper
• 1 clove garlic, minced
• 2 onions, thinly sliced
• 4 teaspoons salt
• 8 cups water
• ⅛ teaspoon dried marjoram
• 3 tomatoes, chopped
• 4 sprigs fresh parsley
• 1 cup ground chicken liver
• 1 cup dried bread crumbs
• ¼ tablespoon chopped fresh parsley
• ⅛ teaspoon ground mace
• 2 pounds short rib steaks
• 3 stalks chopped celery, with leaves
• 2 carrots, halved

Recipe Instructions

Step 1

Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. Mix thoroughly. Let meatball mixture stand.

Step 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.

Step 3

Remove meat, bones, and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Bring to a boil.

Step 4

Shape meatball mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.