LOCATION: Recipes >> Beef Veal >> Meatballs 62
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Meatballs 62
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Meatballs for Wedding Soup
1/2 pound ground sirlion
1/4 pound ground veal
1/4 pound lean ground pork
2 TBS. ninced parsley either fresh or dried
1/4 cup freshly grated Parmesan cheese
1 garlic clove finely minced
1/4 tsp. oregano
1/4 tsp. basil
1 egg
Salt and freshly ground black pepper to taste
Fresh bread crumbs about 1/2 cup
Chicken broth, about 3-4 cups optional
Mix all ingredients and shape into 1/2" meatballs. Poach in simmering
water in a large frying pan about 5-7 minutes. Remove from the pan
and drain on paper towels. Cool then put into the finished soup
and simmer a few minutes. You can also simmer the meatballs in
chicken broth, this gives them a richer flavor.
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