| 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 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Turmeric, ground |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Tarragon, dried |
| 2 |
bn |
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 |
tb |
Oil |
| 2 |
md |
Onion; sliced |
| 1/4 |
ts |
Turmeric, ground |
| 1 |
c |
Tomato; chopped |
| 1 |
ts |
Salt |
| 5 |
c |
;Water |
| 1 |
c |
Peas, green; fresh or frozen |
INSTRUCTIONS
HERBED BALL
BROTH
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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