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ground beef eggs breadcrumbs white vinegar water onion celery carrot frozen vegetables salt black pepper bay leaf parsley Pasta
Viewed: 34 - Published at: 9 years agoIngredients
- 1 lb ground beef
- 2 eggs, separated
- 34 cup unseasoned breadcrumbs
- 2 tablespoons white vinegar
- 2 quarts water
- 1 small onion, chopped (billiard ball sized)
- 2 celery ribs, chopped
- 12 cup carrot, chopped
- 12 lb frozen vegetables
- 1 teaspoon salt (or to taste)
- 12 teaspoon black pepper
- 1 bay leaf
- 12 teaspoon dried parsley
- 12 teaspoon dried savory
- cooked pasta, rice, potatoes or barley
Method
- 1.
- Combine meat, bread crumbs, and egg whites.
- Mix meatballs and place in kettle with 2 qts water.
- 2.
- Stir vinegar and egg yolks together.
- Mix well.
- Set aside.
- 3.
- Bring meatballs and water to a boil.
- Cover and simmer for 20 minutes.
- 4.
- Add vegetables and seasonings.
- Bring to boil and simmer for 15 minutes.
- 5.
- Bring to boil again.
- Ladle a little broth into the egg yolk and vinegar mix.
- Carefully add egg mix and stir so that it doesn't curdle.
- 6.
- Boil one minute.
- Remove from heat.
- Serve over pasta or potatoes or other grain.
