Recipe Archives->Meatballs Loaf->Wedding Soup 01

 
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.

Printable version: wedding-soup01.txt.