This is an old Polish recipe that is best served over noodles. A lovely, warming autumn or winter dish.
4 people made this
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.
I made this soup tonight for my family and I must say, it was REALLY good! Because we don;t eat grains, I made some substitutions: I used almond meal instead of bread crumbs, and coconut flour instead of all-purpose - the amount may need to be adjusted, because the meatball mixture was quite soupy. BUT I just added it in by the tablespoon full and because the soup was boiling at the time, it made meatballs - yay for physics! I also adjusted the spices - I didn't have the ones suggested, so I used an Italian seasoning mix, and it was still absolutely fabulous. Oh, and also, because I had some beef stock I needed to use up, I used it instead of straight water - 3 cups stock plus 5 cups water. Man alive, such a flavourful soup - I will definitely use this recipe in the future.
23 May 2010
(Review from Allrecipes US | Canada)