INGREDIENTS

INSTRUCTIONS

MEATBALLS
SOUP
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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