| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Lamb/mutton, Persian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef or veal |
| 1 1/2 |
c |
Rice, raw well rinsed |
| 1 |
t |
Salt, or to taste |
| 1/4 |
t |
Turmeric, ground |
| 1/4 |
t |
Pepper |
| 2 |
T |
Tarragon, dried |
| 2 |
|
Parsley, Italian chopped |
|
|
fine in a processor |
| 1 |
c |
Leeks, whole fine chopped |
| 1/2 |
c |
Dill, fresh |
| 1/2 |
c |
Onion, chopped fine |
| 3 |
T |
Oil |
| 2 |
|
Onion, sliced |
| 1/4 |
t |
Turmeric, ground |
| 1 |
c |
Tomato, chopped |
| 1 |
t |
Salt |
| 5 |
c |
Water |
| 1 |
c |
Peas, green fresh or frozen |
INSTRUCTIONS
Mix all the meatball ingredients together and roll into balls, 2-1/2
inches in diameter, firmly packed. Refrigerate them for 1 hour. To
make the broth, heat the oil in a pan or soup kettle, add the onions
and turmeric, and stir-fry over moderate heat until light brown, about
3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more.
Add the water and bring to a boil. Moisten your hands with cold water.
Take each herbed ball and roll it firmly; add the balls to the broth
very carefully, one at a one, so that they do not not fall apart. The
water should just cover the balls. Cover the pan and cook over
moderately low heat, without stirring, for 45 minutes. Add the green
peas and cook for 10 minutes more. The broth will reduce somewhat, the
balls swell considerably due to the expansion of the rice. Serve warm
-- with the meatballs in the broth. Makes 12 balls. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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