INGREDIENTS

INSTRUCTIONS

This recipe is for the person that asked for a recipe for 18 people.
The recipe that follows is for 4-6 people, multiply easily to 8-12.  So
for 18 you should make two dishes. The point is that it is done  ahead
of time, heats well by baking, tasty and suitable for all ages  (kids
and elderly alike). The meatballs are cooked with the  vegetables, and
before serving baked with the macaroni. The macaroni  are boiled half
way before that and can be kept that way. Just  sprinkle some oil and
toss so they don't stick together.  Gravy: in a big pot heat the oil,
add onion, celery, carrots, tomato  puree, water and spices and simmer.
Meantime prepare the meatballs.  Meatballs: Combine and form meatballs
about 12-14. Roll in flour and  drop in the boiling gravy. Cook for 40
minutes on low flame. Make  sure you have enough liquids, you'll need
them for the macaroni.  Boil 250-400 (1/2-2/3 pound) short cut macaroni
for 2/3 of the  recommended time, wash and set aside. Can keep it the
frig too.  Before serving put the macaroni in the baking dish, arrange
meatballs  on top and pour the gravy. Bake for 20-30 till hot. You can
arrange  the macaroni and meatballs when cold and refrigerate that way
till  you need them. If you keep you oven on shabat you can pop them in
for  lunch or dinner.  The recipe looks complicated, but really isn't.
It goes for every  taste and is suitable for winter.  Posted to
JEWISH-FOOD digest by "shoshana kessel"  <shoshana_k@hotmail.com> on
Nov 22, 1998, converted by MM_Buster  v2.0l.

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