Categories: Soups/stews, Ethnic, Beef 
      Yield: 4 servings 
  
------------------------------------SOUP------------------------------------ 
      2 lb Short ribs or chuck with          3/4 ts Pepper 
           -bone in 1 - 4 pieces               2 qt Water 
      2 lg Onions, sliced                      2    Carrots, halved, pared 
      3    To 4 stalks celery, sliced          3    Tomatoes, chopped 
      4 ts Salt                                4    Sprigs parsley 
 
--------------------------------LIVER BALLS-------------------------------- 
      1 c  Ground liver (1/2 lb)               1 ts Salt 
      1 c  Dried bread crumbs                1/8 ts Dried marjoram 
      3 tb Flour, all-purpose                1/8 ts Mace 
      2    Eggs                                1 cl Garlic, minced 
    1/4    Parsley, snipped                
  
  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. 
   
  SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 
  1958 
   
  Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93