INGREDIENTS: SERVES 4
MEATBALLS
1/2 lb. ground sirloin or top round
1/2 lb. ground lean lamb
1 cup bulghour [ground fine]
1 large onion
Cayenne pepper and/or paprika to taste [optional]
salt and pepper to taste
1/4 cup green bell pepper [chopped fine]
1/4 cup Armenian or Italian parsley [chopped fine]
Combine the above ingredients and knead into a dough and form into 1 inch meatballs.
STEW:
2 cans of Swanson'sฎ chicken or beef broth
1 can of tomato sauce
2 large carrots [chopped] or thinly sliced into rounds
1 cup shelled green peas
2 large potatoes cubed into 1 inch cubes
1/2 cup whole wheat kernels [Zezads], or barley
1/2 cup red wine
1 teaspoon chopped fresh basil
Enough water to keep the stew at the desired consistency.
Heat the soup mixture to a slow boil and then add the meatballs one at a time so as not to break up or
stick. Turn the heat down and low simmer for 1 hour or longer.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
MEATBALLS
1/2 lb. ground sirloin or top round
1/2 lb. ground lean lamb
1 cup bulghour [ground fine]
1 large onion
Cayenne pepper and/or paprika to taste [optional]
salt and pepper to taste
1/4 cup green bell pepper [chopped fine]
1/4 cup Armenian or Italian parsley [chopped fine]
Combine the above ingredients and knead into a dough and form into 1 inch meatballs.
2 cans of Swanson'sฎ chicken or beef broth
1 can of tomato sauce
2 large carrots [chopped] or thinly sliced into rounds
1 cup shelled green peas
2 large potatoes cubed into 1 inch cubes
1/2 cup whole wheat kernels [Zezads], or barley
1/2 cup red wine
1 teaspoon chopped fresh basil Enough water to keep the stew at the desired consistency.
Heat the soup mixture to a slow boil and then add the meatballs one at a time so as not to break up or stick. Turn the heat down and low simmer for 1 hour or longer.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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