Boiled Meatballs
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Boiled Meatballs
  Meatballs    Meat    Jewish  
Last updated 6/12/2012 1:09:39 AM. Recipe ID 36653. Report a problem with this recipe.
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      Title: Boiled meatballs
 Categories: Meat
      Yield: 4 Servings
 
      1 md Onion; chopped
      3    -(up to)
      4    Carrots; sliced in thin
           -rounds
      2    -(up to)
      3    Stalks celery; chopped
      2 tb Olive oil
      2 tb Red wine (optional)
      2    -(up to)
      3    Cloves garlic; crushed or
           -sliced or chopped
      1 cn (22-oz) crushed tomatoes
    3/4 lb Ground beef
      1    Egg
           Matzo meal
           Italian seasoning
           Fresh basil or parsley
           Freshly ground pepper
 
  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 aren't 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 it's fine as soon as the meatballs are cooked. Before serving,
  chop the basil or parsley and add it to the pot.
  




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Recipe ID 36653 (Apr 03, 2005)

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