BOILING MEATBALLS RECIPES

Steps:

• "From: Debra Fran Baker 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 arent 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 its 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 Glens MM Recipe Archive, G Internet."

Steps:

• Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
• Shape mixture into 1 1/2 inch balls.
• To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
• Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
• Combine flour and cold water to make a thickening agent.
• Add to simmering meat stock and bring back to a boil.
• Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
• Serve over noodles, rice or mashed potatoes.