Try this Beef Soup with Liver Balls recipe, or contribute your own.
Suggest a better descriptionSOUP: 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
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Serving Size: 1 Serving (1227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 441 | ||
Calories from Fat: 142 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 596.3mg | 21 % | |
Potassium 393.2mg | 10 % | |
Total Carbohydrate 50.8g | 15 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 46g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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