Liver Ball Soup
By: Anonymous
Published: Sunday, January 3, 2010 - 11:29pm

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

1 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. 2 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.