Meatballs And Vermicelli
|Ground veal||1⁄4 Cup (4 tbs)|
|Ground pork||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||1⁄4 Cup (4 tbs) (For Dredging Meatballs)|
|Beef broth||8 Cup (128 tbs)|
|Vermicelli||1 Cup (16 tbs), broken into 1/4 inch pieces|
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.