Meatballs and Vermicelli Recipe
Ingredients
| Ground veal | 1/4 Cup (16 tbs) | |
| Ground pork | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Egg | 1 , beaten | |
| Flour for dredging meatballs | ||
| Beef broth | 8 Cup (16 tbs) | |
| 1 cup of vermicelli, broken into 1/4-inch pieces | ||
Directions
In a bowl, place the veal, pork, salt, pepper, nutmeg, and egg.
Blend well and shape into small balls about 1/2 inch in diameter.
Dredge lightly with flour.
In a pot, bring the beef broth to a boil, reduce to a simmer; add the meatballs and simmer for 10 minutes.
Add the vermicelli and simmer for 10 minutes or until the vermicelli is cooked.
Taste for seasoning.
Blend well and shape into small balls about 1/2 inch in diameter.
Dredge lightly with flour.
In a pot, bring the beef broth to a boil, reduce to a simmer; add the meatballs and simmer for 10 minutes.
Add the vermicelli and simmer for 10 minutes or until the vermicelli is cooked.
Taste for seasoning.
Chef
