Beef Soup with Liver Balls

• 2 pounds beef, short ribs
• 2 large onions sliced
• 3 stalks celery cut up
• 4 teaspoons salt
• 3/4 teaspoon black pepper
• 2 quarts water
• 2 each carrots halved, pared
• 3 each tomatoes chopped
• 4 sprigs parsley leaves
• 1 cup beef liver ground
• 1 cup bread crumbs dried
• 3 tablespoons flour, all-purpose
• 2 large eggs
• 1/4 bunch parsley leaves snipped
• 1 teaspoon salt
• 18 teaspoon marjoram dried
• 18 teaspoon mace

1. Wash meat; place in large kettle; add onions and celery (include tops), s alt, pepper and water.
2. Cover; bring to a boil; then skim off scum.
3. Reduce heat so meat just simmers; then cook 1 1/2 hours.
4. Add carrots, tomatoes, and parsley ; cook 1 hour or until meat is tender.
5. Meanwhile, make liver balls.
6. Combine liver with bread crumbs, flour, eggs, parsley, salt, peppe r, marjoram, mace and garlic.
7. Let stand until soup is done; then shape into bal ls about the size of golf balls.
8. Remove tender meat, bone, and carrots from sou p; cut meat and carrots into bite-sized pieces; return to soup.
9. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes.

beef, onions, stalks celery, salt, black pepper, water, carrots, tomatoes, parsley, beef liver ground, bread crumbs dried, flour, eggs, parsley, salt, marjoram dried, mace

Taken from recipeland.com/recipe/v/beef-soup-liver-balls-46992 (may not work)