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Beef Soup With Liver Balls

4 Servings
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 ====================
1 c liver (1/2 lb),Ground
1 c bread crumbs,Dried
3 T flour,all-purpose
2 eggs
1/4 parsley,snipped
1 t salt
1/8 t marjoram,Dried
1/8 t mace
1 cl garlic,minced

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.
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.

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