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Beef Soup With Liver Balls [Dumplings]

A chinese recipe for Beef Soup With Liver Balls [Dumplings], made with Soup, Short Ribs Or Chuck Bone In, Onions, Celery, and Salt. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

재료

• Soup
• 2 lb
• 2
• 3 stalk
• 4 tsp
• 3/4 tsp
• 2 qt
• 2
• 3
• 4 sprig
• 1 cup
• 1 cup
• 3 tbsp
• 2
• 1/4
• 1 tsp
• 1/8 tsp
• 1/8 tsp
• 1

조리법 (미리보기)

1. 1

   SOUP: Wash meat; place in large kettle; add onions and celery (include tops), s alt, pepper and water.

2. 2

   Cover; bring to a boil; then skim off scum.

3. 3

   Reduce heat so meat just simmers; then cook 1 1/2 hours.

4. 4

   Add carrots, tomatoes, and parsley

5. 5

   ; cook 1 hour or until meat is tender. Meanwhile, make liver balls.

6. 6

   LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt, peppe r, marjoram, mace and garlic.

7. 7

   Let stand until soup is done; then shape into bal ls about the size of golf balls.

8. 8

   Remove tender meat, bone, and carrots from sou p; cut meat and carrots into bite-sized pieces; return to soup.

9. 9

   Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes.

10. 10

    Serve.