INGREDIENTS

INSTRUCTIONS

To make the meatballs, heat the oil in a small skillet over
medium-high heat. Add the onion and saute until soft, about 5  minutes.
Add the garlic and saute 1 minute longer.Transfer to a bowl  and stir
in the remianing ingredients. Working with abut 1 tsp. of  the mixture
at a time, roll it btween the palms of your hnds to form  balls. Place
on a plate, cover loosely, and refrigerate for about 20  minutes before
cooking.  In a aucepan, bring 4 cups of the stock to a boil over
medium-high  heat. Add as many meatballs at a timeas will fit
comfortably in the  pan and cook, skimming off foam as necessary, until
done, about 5  minutes. Remove the meatballs with a slotted spoon and
set aside;  cook the remaining meatballs in the same way. Strain and
reserve the  coking liquid for another use.  In a soup pot or large
saucepan, combine he remaining 2 qts. stock,  carrot, chayote,
potatoes, and mint. Bring to a boil over medium-high  heat, then reduce
to low and simmer, uncovered, until the vegetables  are tend, about 25
minutes.  Meanwhile, cook the pasta in a lrge pot of boiling water
until al  dente. Drain and setaside.  About 5 minutes before the
vegetables are done, dd the meatballs and  pasta to heat through.
Season to taste with salt and pepper. Ladle  into preheat bowls and
garnish with herb sprigs. Alternatively, pour  into a container and
refrigerate, uncovered, until col, ten tightly  cover and store up to 3
days. Slowly reheat before garnishing and  serving.  Serves 6 to 8 as a
soup course OR 3 to 4 as a main coure.  NOTE: The iloustration shows
all the vegetables cut into rounds of  equal size - - the same size as
the meatballs ad the radiatore.  McNair used chayote squash which is a
lovely light green color.  Recipe by: Soups - James McNair  Posted to
MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

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