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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Dad's Liver Ball Soup Recipe

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This recipe for Dad's Liver Ball Soup is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package French's Onion Soup mix or (more preferable) a good beef stock. Approx. 2 qt.
1/2 lb. ground beef liver-use meat grinder, food processor or ask the butcher to do this for you.
1 c. cracker or bread crumbs
1 egg
salt and pepper to taste
Directions:
Directions:
Prepare soup according the directions or heat beef broth to simmer.
In a bowl add all of the other ingredients and mix well. This will be a moist mixture. On a floured bread board roll into a ball. Meat will absorb some of the flour which is what you want. Make smaller meat balls approx. 1 1/2 inch round, roll gently on very lightly floured board before placing these into simmering stock. Simmer approx. 20 minutes.
Personal Notes:
Personal Notes:
Substitute vegetable stock.Add 1/2 c. cooked rice to dough with all the other ingredients if desired.

 

 

 

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