Liver Meatball Soup

Liver Meatball Soup

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Make the meatballs as big or small as you like - sometimes I only make four large ones, one for each bowl of soup.


Serves: 4 

  • 4 stale rolls
  • hot milk, to soak
  • 150g beef liver, diced
  • 1/2 onion, diced
  • 1 cloves garlic, finely diced
  • 2 eggs
  • salt and pepper, to taste
  • marjoram, to taste
  • zest of 1/2 lemon
  • 4 cups (1 litre) beef stock

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Tear up the rolls and soak in hot milk. Squeeze dry and mix bread with the liver, onions and garlic. Pass mixture through a meat grinder.
  2. Mix the mince with eggs, salt, pepper, marjoram and lemon zest. Form into meatballs.
  3. Bring the beef stock to a simmer. Add the meatballs and simmer 30 minutes.

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