Vegetablesoupwithtinymeatballs Recipes

Steps:

• Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
• Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
• Season with salt and pepper.
• Serve with grated paremsan cheese.
• Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
• Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
• Form in 3/4 inch balls using 1 teaspoon mixture for each.
• Brown in butter - Makes 5 dozen.

Steps:

• In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
• Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
• Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
• Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.

Steps:

• Heat 2 teaspoons olive oil in a medium saute pan or skillet over medium heat. Add the grated onion and a pinch of salt and cook until the onion begins to release some moisture and soften, about 2 minutes. Add the grated garlic and cook until softened. Remove from the heat and let cool.
• Soak the bread in the milk in a small bowl for 2 to 3 minutes.
• Combine the onion and garlic mixture with the ground meat in a large bowl. Add the egg. Squeeze out the bread, discarding the milk, and add the bread to the meat mixture along with the oregano, coriander, cumin, cinnamon and nutmeg. Sprinkle with salt and pepper. Mix the ingredients with your hands until they are evenly distributed. Form meatballs right away or cover and refrigerate until ready to use, up to 1 day.
• Put some flour in a bowl or pie plate. Form the meat mixture into balls a little bit smaller than golf balls. (This is easier to do with wet hands.) Roll them in the flour, shaking off any excess.
• Add enough canola oil to come up a third of the way in a large shallow saute pan or skillet and heat over medium-high heat. When the oil is hot, pan-fry the meatballs in batches, turning once, until cooked through but still moist inside, about 5 minutes. (Cut one open if you are unsure of doneness.) Remove to a plate lined with a paper towel to drain.
• Arrange the meatballs on a serving platter. Grind some fresh pepper over the top, then sprinkle on some torn mint leaves and the lemon zest. Drizzle with some olive oil and a sprinkle of salt. Serve the lemon wedges on the side.

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.