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LIVER BALL SOUP 
Shins for soup stock
1 lg. onion
Celery leaves
1 1/2 lb. liver
1 loaf bread
2 heaping tbsp. butter, melted
Salt to taste
1/4 tsp. allspice
Pinch of cloves
1/2 tsp. pepper
2 eggs
Pinch of ginger
1 tsp. finely chopped parsley
2 cloves garlic, finely mashed
Dry bread crumbs

Cover shins with water. Add 2 or 3 carrots, cut in small chunks, 1 onion, diced, 2 stalks of celery, cut in 3-inch pieces. When meat on bones is well done, remove bones, cut up meat and remove celery. Put onion, celery leaves, and liver through grinder.

Soak bread in water and squeeze dry. Put meat back in stock with carrots. Mix all the rest ingredients together. Mix well. Roll into little balls. Roll in dry bread crumbs. Let stand at least 20 minutes. Cook in boiling soup for 10 minutes. Very good if you like liver.

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