| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
|
4 |
– 6 servin |
INGREDIENTS
| 2 |
qt |
Chicken stock |
| 1 |
|
Chopped carrot |
| 1/2 |
|
Chopped onion |
| 1 |
|
Chopped celery |
| 2 |
oz |
Ground meat; (or ground vegieburger can be used) |
| 1 |
|
Egg |
| 1 |
|
Sprig of chopped parsely |
INSTRUCTIONS
Bring chicken stock to a boil add the chopped carrot,celery and onion and
lower heat. Combine ground meat or vegieburger, egg, and parsely, the
consistancy of the mixture is kinda loose. Drop in small pieces of the meat
mixture, not much larger than a Tablespoon. (making tiny meatballs.) Turn
up the heat and bring to a boil,5 -7 minutes, it is ready when the little
meatballs float to the surface.
Posted to JEWISH-FOOD digest by "Beth Reid" <adell@connix.com> on Aug 27,
1998, converted by MM_Buster v2.0l.
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