"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Endive soup with tiny meatballs Recipe

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This recipe for Endive soup with tiny meatballs, by , is from The Melvin-Sebastian Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claire Sebastian
Added: Sunday, August 31, 2008


large bunch of Endive chopped or sliced
1/4 lb. ground beef,1/4 lb grd. veal, 1/4 lb grd. pork
1 tsp. basil,
dash nutmeg
dash garlic powder
pinch chopped parsley
bread crumbs
1 egg
2 TBsp parmesan cheese
salt and pepper
Strained Broth from 1 large cut up chicken made with
water to cover
1 large onion
1 1/2 stalks celery
sprigs of parsley
1 carrot
salt and pepper
cooked slowly for 2 hours
sediment removed from top
Remove chicken and use for other dish/recipe

Bring broth to a low boil and add tiny meatballs formed from above ingredients (except endive)
Let broth simmer. Add the meatballs cook until tender, then Add endive to the broth. Cook until meatballs are done.
Serve soup with parmesan cheese sprinkled on top.

Personal Notes:
Personal Notes:
My mother got this recipe from my paternal grandmother. It is delicious!




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