Chopped Liver Meatball Soup

Recipe By:
Pooja9
  • Currently 5.0/5 Stars.
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  • Total Time 70 min Ico-add
  • Yield 4 Servings
  • Level Medium

Yes, its chopped liver and its a lot better than people give it credit for. This tasty meatball soup is a wonderful alternative to the repetition of fried liver and onions.
 

Ingredients

  • For the meatballs:
  • 1 pound beef or calf liver
  • 2 cups bread or cracker crumbs
  • 1/2 cup boiling water
  • 2 eggs, slightly beaten
  • Salt and pepper to taste
  • 1 teaspoon onion, grated
  • Olive oil for browning
  • For the soup:
  • Olive oil if necessary
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1 pound potatoes, peeled and diced into 1 inch squares
  • 4 cups beef (or chicken) stock
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Directions

  1. 1. Put the liver and the bread crumbs in a food processor. Pulse chop, adding a little of the water at a time, until the mixture forms into a paste. Add the egg, salt, pepper and onion; mix thoroughly.
  2. 2. Form the mixture into about one ounce meatballs for a total of 16 (they will be just a little over an ounce each because of the bread crumbs).
  3. 3. Place a skillet over medium high heat, add a drizzle of olive oil and brown the meatballs. Remove from heat and reserve.
  4. 4. In the same skillet, adding a little more olive oil if necessary, cook the onion, celery and carrot until the onion is tender and translucent.
  5. 5. Transfer the mixture to a soup pot, add the potatoes, then add the stock. Stir to combine.
  6. 6. Bring the soup to a boil, lower the heat to maintain a low boil and cook for 20 minutes.
  7. 7. Using a fork, crush some of the potato cubes and stir them into the liquid to thicken the soup to the desired consistency.
  8. 8. Add the meatballs and cook for an additional 10 minutes.
  9. 9. Remove from heat and serve.