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Home / Recipes / Beef

Polish Beef Soup With Liver Balls

Beef

Polish Beef Soup With Liver Balls

Traditional Polish soup featuring rich beef broth and dumplings made from beef liver. Unique, old-world flavor ideal for adventurous eaters.

Ingredients

  1. 1 cup ground chicken liver 1 cup dried bread crumbs
  2. 3 tablespoons all-purpose flour 2 eggs
  3. 1/4 tablespoon chopped fresh parsley
  4. 1 teaspoon salt
  5. 1/8 teaspoon dried marjoram 1/8 teaspoon ground mace
  6. 1 clove garlic, minced
  7. 2 pounds short rib steaks
  8. 2 onions, thinly sliced
  9. 3 stalks chopped celery, with leaves
  10. 4 teaspoons salt
  11. 3/4 teaspoon ground black pepper
  12. 8 cups water
  13. 2 carrots, halved
  14. 3 tomatoes, chopped
  15. 4 sprigs fresh parsley

Directions

  1. Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. Mix thoroughly. Let meatball mixture stand.
  2. Rinse ribs, and place in large stock pot. Add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley. Cover, and bring to a boil. Skim surface of soup. Simmer 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. Bring to a boil.
  4. Shape meatball mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.

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