INGREDIENTS

INSTRUCTIONS

Make meatballs: In medium bowl, combine beef, onion, rice, parsley,
salt and pepper with 1/4 cup cold water. Using hands, mix well to
combine. Shape mixture into meatballs, 1 1/4 inches in diameter. In
large kettle (pot), combine boullion cubes, butter, and 4 cups water;
boil. Drop meatballs, one by one, into boiling liquid. Return to
boiling; reduce heat, and simmer, covered, 50 minutes. Mean while,
make lemon sauce: In top of double boiler, over hot, not boiling,
water, using rotary beater, beat eggs with 2 tbsp cold water until
light and fluffy. Remove 1/4 cup hot boullion from kettle; gradually
add to egg mixture, beating constantly. Gradually stir in lemon  juice.
Cook, stirring occasionally, until sauce thickens. Add salt.  Remove
from heat; let stand over hot water 5 minutes before serving.  To
serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs
with cooked rice or mashed potatoes, if desired.  Makes 6 to 8
servings. Posted to MC-Recipe Digest V1 #345  Recipe by: Lisa A Neilson
<lneilson@UOGUELPH.CA>  From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Mon, 16 Dec 1996 09:01:20 -0500

A Message from our Provider:

“Famous last words: I’ll get right with God later”