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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma Dee's Liverball Soup Recipe

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This recipe for Grandma Dee's Liverball Soup is from The Capitena Family Cookbook Project, 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:  
3 lbs baby beef liver
3 large onions
4 slices white bread
1 bunch fresh parsley
2 eggs beaten
2 T salt
1 tsp pepper
3 T shortening
2-3 T flour
3 beef bouillon cubes
2 lbs. boiling beef
1 tsp salt
1 tsp pepper
Directions:
Directions:
Grind liver with parsley, bread and onions. Add eggs, 2 T salt, pepper, shortening and flour to make meatballs that will slide easily off of a spoon.

Fill large, heavy dutch oven with water and bring to a boil. Add bouillon cubes and boiling beef (can also roast beef bones and add to stock instead of bouillon) salt and pepper. Boil for 1-2 hours until rich broth forms.

Dip spoon in hot broth, then take 1 T of liver mixture and let roll off the spoon into the broth. Cook liverballs 15 minutes in the boiling broth.
Personal Notes:
Personal Notes:
Grandma Dee always made this in the winter. She said old German families made this almost as a tonic to enrich the blood or circulatory system. I can only say that you certainly feel warmer after eating it! She always served it with rye bread. Honestly you would never believe you were eating liver!

 

 

 

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