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Loading...| 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 |
| 1. | In a mixing bowl, combine ground chicken liver, dried bread crumbs, flour, eggs, parsley, salt, marjoram, mace, and minced garlic. Mix well to form small balls. |
| 2. | In a large pot, add short rib steaks, onions, celery, salt, and pepper. Pour water over the top and bring to a boil. Reduce heat and simmer for about 1 1/2 hours. |
| 3. | Remove the short ribs and strain the broth. Remove any fat from the surface of the broth. |
| 4. | Add halved carrots and chopped tomatoes to the broth and continue simmering for another 30 minutes. |
| 5. | Add liver balls to the soup and cook for an additional 10 minutes. |
| 6. | Garnish with fresh parsley sprigs and serve hot. |
This soup is incredibly flavorful and hearty.
The liver balls add a unique twist to traditional beef soup.
This soup can be made in big batches and frozen for future meals.
Ground liver may not be readily available in some areas.
Liver balls may not be everyone’s favorite.
This soup is high in protein and iron, making it a nutritious option for any meal.
The liver is rich in vitamin A and other important vitamins and minerals.
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