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Meatball Soup


Serving Size : 4

1 pound Lean ground beef
1/4 cup Farina or cream of wheat
1/4 cup Onion, minced
1 tablespoon Parsley, dried
2 tablespoons Parmesan cheese, grated
1 Egg
2 tablespoons Tomato paste
2 cans Beef broth
1 can Water
1 cup Celery, sliced
1 cup Carrot, sliced
1 Onion, sliced

Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste. Form into 12 meatballs. (Easier if you wet your hands before forming balls.) Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion. Cover and simmer for 45 minutes or until vegetables are tender.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.