Ingredients

SOUP ===========================
2 lb short ribs (or chuck with)
-bone in 1,- 4 pieces
2 lg onions,sliced
3 to 4 stalks celery,sliced
4 t salt
3/4 t pepper
2 qt water
2 carrots,halved, pared
3 tomatoes,chopped
4 sprigs parsley
LIVER BALLS

Cooking Instructions

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.

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.
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)