About this recipe:This is an old Polish recipe that is best served over noodles. A lovely, warming autumn or winter dish.
For the liver balls
150g (5 oz) minced chicken liver
100g (4 oz) dried breadcrumbs
3 tablespoons plain flour
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
1kg (2 1/4 lb) beef short ribs
2 onions, thinly sliced
3 stalks with leaves celery, chopped
2 dessertspoons salt
1 teaspoon freshly ground black pepper
2L (3¼ pints) water
2 carrots, halved
3 tomatoes, chopped
4 sprigs fresh parsley, chopped
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Method Prep:20min › Cook:1hr40min › Ready in:2hr
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.