Ingredients: 1 1/2 pounds ground round2 eggsOne packet onion soup mix1/2 teaspoon garlic powder1/2 teaspoon salt1/2 cup chopped parsley (divided in half)2 medium onions chopped (1/2 cup for in meatball mixture)1/4 cup milk1/2 cup bread crumbs1/2 cup Italian Cheese, grated2 stalks celery cut small2 carrots sliced thin32 ounces of beef broth2 cups water2 teaspoons beef bouillon1/2 cup tiny pasta (ditalini or orzo)Extra salt and pepper to tasteDirections: In a large bowl, mix meat, eggs, onion soup mix, garlic powder, salt. 1/4 cup chopped parsley, 1/2 cup chopped onion, milk, breadcrumbs and grated cheese until well blended. Shape into golf ball size meatballs.In a large kettle, place beef broth, water, and beef bouillon. Bring to simmer. Put meatballs into simmering broth mixture. After about 30 to 40 minutes, add carrots, celery and remaining onion. Cook for another 10 minutes until vegetables are getting cooked. Add pasta and cook an additional 15 minutes, or until the pasta is done. Serve with Italian cheese.
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