White Soup with Meatballs
|Water||6 Cup (96 tbs)|
|Veal bone and meat||1 1⁄2 Pound|
|Onion||1 Medium, chopped|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1 Dash|
|Meatballs||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Add water to veal, onion, and 2 teaspoons salt; simmer for 2 hours.
Skim, remove veal; slip meat from bones and chop fine; reserve 1 cup for meatballs.
Add remaining meat to broth.
Add flour stirred to a smooth paste with milk.
Season to taste with salt, pepper, and nutmeg.
Bring to a boil and serve at once over meatballs.