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Soup Au Pistau with Meatballs

2 quarts. of boiling water
1 cup dried pea beans
1 bunch leeks, trimmed, washed and chopped
2 med. sized potatoes, pared and sliced (2 cups)
1 cup sliced celery
2 med. sized carrots, pared and sliced (1 cup)
3 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans
1/2 cup broken spaghetti
2 cloves of garlic, crushed
1 Tbsp leaf basil, crumbled
1/2 cup Parmesan cheese
1/3 cup tomato paste (from a 6 oz. can)
1/4 cup olive oil

Pour boiling water over dried beans in a kettle or Dutch oven, let
simmer for 1 hour. Heat to boiling, reduce heat, cover. Simmer
15 minutes. Add leeks, potatoes, celery, carrots, salt and pepper.
Simmer 30 minutes longer, or until vegetables are almost tender.
Add frozen green beans and spaghetti. Simmer 15 minutes longer or
until spaghetti is tender. While soup cooks, prepare the pistau
by mixing the garlic and basil in a small bowl, stir in cheese and
tomato paste until well blended, add olive oil, a little at a time,
stirring constantly to form a small paste. At serving time, thin
the pistau with 1/2 cup of the broth from the kettle, then stir
into the soup itself until well blended. Ladle into bowls, serve
with additional grated cheese, if you wish. Meatballs can also be
put in the soup.


Meatballs

1/2 pound ground sirloin
1/4 pound veal, ground
1/4 pound pork, ground
2 Tbsp parsley
1/4 cup Parmesan cheese
Salt and freshly ground pepper to taste
2 cloves garlic, finely minced
1/4 tsp. oregano
1/4 tsp. basil
1 egg
Bread crumbs

Mix all and shape into 1/2 inch meatballs. Poach in chicken broth
or water or a combination of water or broth and dry white wine. In
simmering water poach about 5 minutes. Remove from pan and drain.
Add to the soup.

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