Beef Soup with Liver Meatballs

    Beef Soup with Liver Meatballs

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    This is a traditional Polish soup which is lovely and warming for autumn or winter. Serve over pasta or egg noodles.

    Serves: 4 

    • For the liver balls
    • 150g minced chicken liver
    • 100g dried breadcrumbs
    • 3 tablespoons plain flour
    • 2 eggs
    • good pinch chopped fresh parsley
    • 1 teaspoon salt
    • 1/8 teaspoon dried marjoram
    • 1/8 teaspoon ground mace
    • 1 clove garlic, minced
    • For the soup
    • 1 kg beef short ribs
    • 2 onions, thinly sliced
    • 3 stalks with leaves celery, chopped
    • 2 dessertspoons salt
    • 1 teaspoon freshly ground black pepper
    • 8 cups (2 litres) water
    • 2 carrots, halved
    • 3 tomatoes, chopped
    • 4 sprigs fresh parsley, chopped

    Preparation:20min  ›  Cook:1hour40min  ›  Ready in:2hours 

    1. Combine liver, breadcrumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace and garlic. Mix thoroughly. Let mixture stand.
    2. Rinse ribs and place in large stockpot. Add onions, celery, remaining salt, pepper, water, carrots, tomatoes and parsley. Cover and bring to the boil. Uncover and skim foam from surface of soup. Simmer covered for 1 1/2 hours, or until meat is tender.
    3. Remove meat, bones and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Discard bones. Bring to the boil.
    4. Shape liver mixture into balls the size of golf balls; drop into soup. Cover and cook for 10 minutes.

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