| Meatball soup ~ 8/28/1999 1 lb ground meat ½ tsp black pepper ½ tsp salt ½ to ¼ cup Italian bread crumbs 1 egg beaten 1 tble vegetable oil 1 chicken broth (32 ounce) 4 cups water 1 cup chopped onions 1 tsp minced garlic (optional) 1½ cups chopped carrots 1½ cups chopped celery 1½ cups chopped parsnips (optional) salt and pepper to taste cooked egg noddles 1. Mix ground meat,egg, salt and pepper, and bread crumbs together and make small meatballs. Bake 400º F. for 15 minutes and then drain on paper towels. 2. In large pot saute onions and garlic in oil until clear, add celery, carrots, parsnips, add chicken broth, water, and meatballs cook until vegetables are tender. 3. Cook noodles place desired amount of cooked noodles in bowl and ladel soup over noodles. Note: I fry my meatballs and drain ~Enjoy.......~~Rumer~~ |
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