INGREDIENTS

INSTRUCTIONS

From: Debra Fran Baker <dfbaker@panix.com>  Date: Tue, 9 Jul 1996
22:44:23 -0400 (EDT) In a 5 qt pot, saute the  veggies in the oil until
soft.  Season with some Italian seasoning  and the pepper, and add the
wine (if you aren't using wine,  substitute a little water.) Add the
garlic, and continue cooking  until the added liquid is mostly gone.
Add the crushed tomatoes and  an equal volume of water. Bring to a
boil.  While waiting for the pot to boil, make the meatballs by
combining the  ground meat with the egg, more seasoning and pepper,
some more garlic  or garlic powder and the matzo meal to thicken.  Roll
into tiny balls  less than an inch in diameter. When the soup boils,
add the meat  balls one by one into the pot, being careful to keep them
round. The  meatballs will sink to the bottom of the pot at first, but
will rise  when cooked.  When the last meatball is cooked, taste and
add more seasoning (and  salt, if you like.) If it looks too thick, add
water. At this point,  I like to turn off the heat and let the soup sit
for an hour or so,  but it's fine as soon as the meatballs are cooked.
Before serving,  chop the basil or parsley and add it to the pot.
JEWISH-FOOD digest 246  From the Jewish Food recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 437
Calories From Fat: 257
Total Fat: 28.1g
Cholesterol: 110.3mg
Sodium: 4044.3mg
Potassium: 1283.7mg
Carbohydrates: 14.6g
Fiber: 3.8g
Sugar: 6.8g
Protein: 30.1g