------------------------------------SOUP------------------------------------ 2 lb Short ribs or chuck with

-bone in 1 - 4 pieces 2 lg Onions, sliced

3 To 4 stalks celery, sliced

4 ts Salt

3/4 ts Pepper

2 qt Water

2 Carrots, halved, pared

3 Tomatoes, chopped

4 Sprigs parsley

--------------------------------LIVER BALLS-------------------------------- 1 c Ground liver (1/2 lb)

1 c Dried bread crumbs

3 tb Flour, all-purpose

2 Eggs

1/4 Parsley, snipped

1 ts Salt

1/8 ts Dried marjoram

1/8 ts Mace

1 cl Garlic, minced

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