Liver Ball Soup

Photo: flickr user Kent Wang

Ingredients

Shins for soup stock

1 lg. onion

Celery leaves

1 1/2 pounds liver

1 loaf bread

2 heaping tbsp. butter, melted

Salt to taste

1/4 teaspoon allspice

Pinch of cloves

1/2 teaspoon pepper

2 eggs

Pinch of ginger

1 teaspoon finely chopped parsley

2 cloves garlic, finely mashed

Dry bread crumbs

Preparation

Cover shins with water. Add 2 or 3 carrots, cut in small chunks, 1 onion, diced, 2 stalks of celery, cut in 3-inch pieces. When meat on bones is well done, remove bones, cut up meat and remove celery. Put onion, celery leaves, and liver through grinder.

Soak bread in water and squeeze dry. Put meat back in stock with carrots. Mix all the rest ingredients together. Mix well. Roll into little balls. Roll in dry bread crumbs. Let stand at least 20 minutes. Cook in boiling soup for 10 minutes. Very good if you like liver.