Lima Bean Soup With Sausage Balls
|Dried lima beans||1⁄2 Cup (8 tbs), washed|
|Water||5 Cup (80 tbs)|
|Bulk sausage meat||3⁄4 Pound|
|Onion||1 , chopped|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Cubed potatoes||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
Soak Lima beans in water overnight; do not drain.
Cook until tender.
Cook sausage meat very slowly in heavy kettle until about 1/3 cup fat has been collected, but do not brown sausages.
Remove sausage meat; keep 1 tablespoon fat in kettle and save remainder for other purposes.
Brown onion, celery, and potatoes lightly in fat in kettle; add salt, pepper, cooked Lima beans, and liquid; cook until potatoes are tender, about 30 minutes.
Roll crackers into fine crumbs and mix thoroughly with parsley, egg, and partially cooked sausage meat; shape into about 20 small balls and drop into soup 20 minutes before it is done.
Just before serving, add milk; season with more salt and pepper and heat to boiling point but no longer.