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Meatball soup
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| Artist: |
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| Categories: |
Beef, Cereals, Italian, Rice & Grains, Soups & Stews, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Ground beef | | 1
| slice | Bread, soaked in milk and | | | -squeezed dry | | 1/2
| med | Onion, finely chopped | | 1
| | Clove Garlic, minced | | 2
| tbsp | Grated romano OR parmesan | | | -cheese (or a mixture of | | | -both), plus | | | More for garnish | | | Salt and pepper to taste | | 2
| tbsp | Tomato sauce | | 1 1/2
| tsp | Dry red wine | | 1
| | Egg, beaten | | 8
| cup | Beef stock | | 1/2
| cup | Uncooked rice | | 1
| tsp | Chopped fresh parsley |
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Procedures:
| 1 | In a large bowl, thoroughly mix all ingredients except stock, rice and parsley, using your hands. | | 2 | Shape into ?inch balls. | | 3 | Bring stock to a boil; drop meatballs in and add rice. | | 4 | (do not cover). | | 5 | Lower heat so stock simmers; cook 15 minutes. | | 6 | Add parsley. | | 7 | Serve additional grated cheese separately for sprinkling over soup. | | 8 | Serves 4 to 6 |
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