Liver Meatball Soup

    45 minutes

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

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    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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