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Meatballs-
1 pound lean ground beef/sirloin
2 beaten eggs
3/4 cup fresh grated Romano Parmesan blend
1/2 cup plain dry breadcrumbs
2T dried parsley
1T Worcestershire sauce
1/4 cup milk
1/4 t salt
1/4 t pepper
3 cloves garlic, minced
Form small meatballs, boil for 1/2 hour. Drain
meatballs and discard liquid.
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Soup-
Dice chicken. To the reserved chicken broth, add
enough canned chicken stock to fill an 8 qt.
stockpot 3/4 full. Add 1 cup chopped endive, 3/4
cup celery, 3/4 cup carrot, 3/4 tiny soup pasta, 1
onion chopped, 2 T oregano, 1/8 t black pepper.
Add meatballs and salt to taste. Simmer soup on
medium heat until vegetables are softened, about
30-45 minutes.
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