| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions |
| 6 |
|
Carrots |
|
|
Fresh parsley |
| 1 |
|
Head cabbage |
| 4 |
c |
Parboiled dandelions |
| 1 |
lb |
Italian sausage |
| 1/2 |
lb |
Ground beef |
| 4 |
sl |
Bread |
|
|
Garlic salt |
|
|
Pepper |
|
|
Grated Romano or Parmesan |
|
|
Cheese |
|
|
Parsley |
INSTRUCTIONS
Prepare sparerib stock by parboiling spareribs, then setting the
liquid in the refrigerator overnight. Skim off the grease the next
day. Into 12 cups of sparerib stock, add the onions, carrots,
parsley, cabbage (which counters the bitterness of the dandelion),
dandelion greens, & the sausage, chopped thinly. Bring to a boil &
cook over med heat for 45 minutes. While the above is cooking, mix
ground beef with 4 slices of crumbled bread, & season with garlic
salt, pepper, parsley, & cheese. Form into tiny balls. After the
vegetables & sausage have cooked 45 minutes, add the tiny meatballs &
all leftover, precooked vegetables; cook for 15 minutes longer, or
until the meatballs are done. Let stand 10 minutes before serving.
12 cups (3 qts.) sparerib stock (from parboiled spareribs)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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