Vermicelli Soup With Meat Balls
|Ground veal||14 Cup (224 tbs) (For Making The Meat Balls)|
|Ground pork||14 Cup (224 tbs) (For Making The Meat Balls)|
|Salt||14 Teaspoon (For Making The Meat Balls)|
|Freshly ground black pepper||To Taste (For Making The Meat Balls)|
|Nutmeg||1 Dash (For Making The Meat Balls)|
|Flour||1 Cup (16 tbs) (For Making The Meat Balls)|
|Beef broth||6 Cup (96 tbs) (For Making The Soup)|
|Broken vermicelli||2⁄3 Cup (10.67 tbs) (For Making The Soup)|
Prepare meat balls by mixing ground veal, ground pork, salt, pepper and nutmeg.
Form into small balls about 1/2 inch in diameter and coat the meatballs with flour.
Bring the broth to a boil, add the broken vermicelli and the meat balls and simmer for about 15 minutes.
Taste the broth for seasoning and add salt and pepper if necessary.
Calories 437 Calories from Fat 265
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 11 g55.2%
Trans Fat 0 g
Cholesterol 132.8 mg44.3%
Sodium 1250.5 mg52.1%
Total Carbohydrates 8 g2.5%
Dietary Fiber 0.33 g1.3%
Sugars 0.2 g
Protein 33 g65.9%
Vitamin A 0.2% Vitamin C 1.4%
Calcium 3% Iron 10.8%
*Based on a 2000 Calorie diet