Meatball & Peas Soup
|Eggs||2 , beaten|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Grated romano cheese/Grated parmesan cheese||3 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||3⁄4 Pound|
|Beef broth||6 Cup (96 tbs)|
|Carrots||3 , chopped|
|Shelled peas/1 package of 10-ounce frozen peas||2 Cup (32 tbs) (Fresh)|
Combine eggs, bread crumbs, romano cheese, parsley, onion, garlic, and salt.
Add ground beef; mix well.
Form mixture into 48 balls.
In skillet brown meatballs, shaking pan often to keep balls rounded.
Drain off fat.
In large saucepan or Dutch oven combine meatballs, beef broth, carrots, and fresh or frozen peas.
Bring to boiling.
Reduce heat; cover and simmer for 20 to 30 minutes or till vegetables are tender.