Beef Liver Meatball and Cabbage Soup

Recipe Description:

This recipe has many layers of flavor that make the liver much less noticeable. There is a savory, salty broth made with a parmesan rind, lots of hearty vegetables, and the meatballs which contain ground beef, liver, and spices. You can adjust the amount of liver according to your taste. Try just 1/4 pound if you’re not sure you’ll like it or go all the way to 3/4 pound if you’re a liver-eating pro.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 12 servings

Difficulty: Moderate

Recipe Ingredients:

1 Tbsp extra virgin olive oil

3 large organic carrots, sliced lengthwise and cut into 1/4″ pieces

4 large cloves of organic garlic, roughly chopped

1 organic zucchini, quartered and chopped into 1/2″ pieces

1 large head of organic cabbage, shredded (about 8 cups)

8 cups organic vegetable broth or free-range chicken stock

1 parmesan rind

sea salt, to taste

1 lb grass-fed ground beef

2/3 lb grass-fed beef liver (use more or less, to taste)

Recipe Instructions:

Heat olive oil in a large pot over medium heat. Add carrots and garlic and sauté for about 5 minutes. Add zucchini and sauté another 5 minutes, until vegetables are starting to soften. Add cabbage and allow to cook for about 10 minutes, stirring often.

Add broth or stock and parmesan rind. Bring to a simmer and prepare meatballs.

Place liver in a food processor and blend until smooth. Place in a large bowl with ground beef, egg, flax, salt, paprika, and oregano. Mix ingredients until uniformly distributed. In a large sauté pan, heat a little more olive oil. Drop beef mixture by tablespoonfuls into the pan and cook for about 1 minute on each side, until lightly browned. They do not have to be cooked all the way through as they will continue cooking in the stock pot with the soup.

Add meatballs to the soup and simmer, covered, for about 15 minutes. Add salt to taste. Serve hot.

Beef Liver Meatball and Cabbage Soup

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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