Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Ground beef More for garnish
1 sl Bread, soaked in milk and Salt and pepper to taste
-squeezed dry 2 tb Tomato sauce
1/2 md Onion, finely chopped 1 1/2 ts Dry red wine
1 Clove Garlic, minced 1 Egg, beaten
2 tb Grated romano OR parmesan 8 c Beef stock
-cheese (or a mixture of 1/2 c Uncooked rice
-both), plus 1 ts Chopped fresh parsley

In a large bowl, thoroughly mix all ingredients except stock, rice and
parsley, using your hands. Shape into 1/2 inch balls. Bring stock to a
boil; drop meatballs in and add rice. (Do not cover.) Lower heat so stock
simmers; cook 15 minutes. Add parsley. Serve additional grated cheese
separately for sprinkling over soup. Serves 4 to 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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