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| 2 x ca. 450 g | Short ribs or chuck with bone in 1 - 4 pieces |
| 2 gross | Onions, sliced |
| 3 | To 4 stalks celery, sliced |
| 4 Teelöffel | Salt |
| 3/4 Teelöffel | Pepper |
| 2 ca. 1 Liter | Water |
| 2 | Carrots, halved, pared |
| 3 | Tomatoes, chopped |
| 4 | Sprigs parsley |
| 1 Tasse | Ground liver (1/2 lb) |
| 1 Tasse | Dried bread crumbs |
| 3 Esslöffel | Flour, all-purpose |
| 2 | Eggs |
| 1/4 | Parsley, snipped |
| 1 Teelöffel | Salt |
| 1/8 Teelöffel | Dried marjoram |
| 1/8 Teelöffel | Mace |
| 10 Milliliter | Garlic, minced |
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Soup: Wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water. Cover; bring to a boil; then skim off scum. Reduce heat so meat just simmers; then cook 1 1/2 hours. Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender. Meanwhile, make liver balls. Liver Balls: Combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic. Let stand until soup is done; then shape into balls about the size of golf balls. Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes. Serve.
1958
Posted in Fido Cooking by Bob Emert/Frank Skelly 09/03/93
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