Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Liberace's Meatball Soup
- add review
- #35638
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound ground beef
1/8 pound ground pork
3 tablespoons chopped parsley
1 cup chopped onion
4 tablespoons flour, divided
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 quarts salted water
1 bay leaf
1/4 teaspoon ground allspice
1/2 cup light cream
8 boiling potatoes
2 slices bread, soaked in milk and squeezed dry
directions
Mix together beef, pork, parsley, half the onion, 1 tablespoon flour, eggs, bread, salt and pepper. Shape into spheres the size of golf balls.
Simmer in salted water with bay leaf, allspice and remaining onion for 30 minutes. Thicken broth with additional flour.
Remove 1/2 cup broth and mix with remaining flour until smooth. Return to pan and blend well. Simmer for several minutes. Remove from heat and stir in cream.
Serve over boiled potatoes.
added by
nutrition data
427 calories, 24 grams fat, 31 grams carbohydrates, 22 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more celebrity recipes
reviews & comments