INGREDIENTS

INSTRUCTIONS

From: Debra Fran Baker <dfbaker@panix.com>
Date: Tue, 9 Jul 1996 22:44:23 -0400 (EDT)
In a 5 qt pot, saute the veggies in the oil until soft.  Season with some
Italian seasoning and the pepper, and add the wine (if you aren't using
wine, substitute a little water.) Add the garlic, and continue cooking
until the added liquid is mostly gone. Add the crushed tomatoes and an
equal volume of water. Bring to a boil.
While waiting for the pot to boil, make the meatballs by combining the
ground meat with the egg, more seasoning and pepper, some more garlic or
garlic powder and the matzo meal to thicken.  Roll into tiny balls less
than an inch in diameter. When the soup boils, add the meat balls one by
one into the pot, being careful to keep them round. The meatballs will sink
to the bottom of the pot at first, but will rise when cooked.
When the last meatball is cooked, taste and add more seasoning (and salt,
if you like.) If it looks too thick, add water. At this point, I like to
turn off the heat and let the soup sit for an hour or so, but it's fine as
soon as the meatballs are cooked. Before serving, chop the basil or parsley
and add it to the pot.
JEWISH-FOOD digest 246
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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