Combine liver, breadcrumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace and garlic. Mix thoroughly. Let mixture stand.
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.
Remove meat, bones and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Discard bones. Bring to the boil.
Shape liver mixture into balls the size of golf balls; drop into soup. Cover and cook for 10 minutes.