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Recipe
Liver Ball Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1170g | |
| Calories 2782 | |
| Calories from Fat 1915 | 69% |
| Total Fat 217.08g | 271% |
| Saturated Fat 126.76g | 507% |
| Trans Fat 0.0g | |
| Cholesterol 2861mg | 954% |
| Sodium 2216mg | 92% |
| Potassium 2311mg | 66% |
| Total Carbs 46.41g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 7.51g | 5% |
| Protein 161.38g | 258% |
Ingredients Convert Measures
- Shins for soup stock
- 1 lg. onion
- Celery leaves
- 1 1/2 pound liver
- 1 loaf bread
- 2 heaping tbsp. butter, melted
- Salt to taste
- 1/4 teaspoon allspice
- Healthy pinch of cloves
- 1/2 teaspoon pepper
- 2 Large eggs
- Healthy pinch of ginger
- 1 teaspoon finely minced parsley
- 2 cloves garlic, finely mashed
- Dry bread crumbs
Directions
- Cover shins with water. Add in 2 or possibly 3 carrots, cut in small chunks, 1 onion, diced, 2 stalks of celery, cut in 3-inch pcs. 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 min. Cook in boiling soup for 10 min. Very good if desired liver.
