With HBO’s Liberace biopic Beyond the Candelabra imminently due, there is certain to be a resurgance in all things “Lee.”  Though it remains to be seen if Steven Soderbergh’s film will feature Michael Douglas in the kitchen, it is a matter of historical fact that Liberace enjoyed spending time there.  “When I’m home I like to dine elegantly, whether it’s by myself or with company,” said Lee in 1978.

According to my sources, Liberace had a predilection for serving a dish in the same pot he cooked it which sometimes caused problems.  “Every time I entertain, it costs me a pot.  Everybody loves my stew, but they’re not content with the recipe.  They always say, ‘Where did you ever find that pot?’  So I wind up giving it away.”

No doubt Liberace lost many pots over his meatball soup!  He notes that “this soup is a delicious, hearty, meal-in-one dish.  Complete menu with a bowl of crisp salad or cole slaw.

Liberace’s Meatball Soup

Serves 8

1 1/2 lbs. ground beef

1/8 lb. lean ground pork

3 tbsps. parsley, chopped

4 tbsps. flour

2 eggs

1 tsp. salt

1/4 tsp. pepper

2 quarts salted water

1 bay leaf

1/4 tsp ground allspice

1/2 cup light cream

boiling potatoes

2 slices bread, soaked in milk and squeezed dry

1.  Mix together beef, pork, parsley, half the onion, 1 tbsp. flour, eggs, bread, salt and pepper.

2.  Shape into spheres the size of golf balls.

3.  Simmer in salted water with bay leaf, allspice, and remaining onion for 30 minutes.  Thicken broth with additional flour.

4.  Remove 1/2 cup broth and mix with remaining flour until smooth.

5.  Return to pan and blend well.

6.  Simmer for several minutes.

7.  Remove from heat and stir in cream.  Serve over boiled potatoes.