Title: Meatball Soup
Categories: Italian Soup Ground Vegetable Rice
Yield: 4 Servings

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