Veal Meatball Soup at Joan Currie blog

Veal Meatball Soup. Using a wooden spoon or clean hands, stir until well combined. In a bowl, combine the veal, bread crumbs and egg. Add the escarole and stir until wilted. In a large bowl, combine ground beef, italian sausage, onion, panko, milk, egg, parmesan, parsley, garlic and basil; Line a baking sheet with parchment paper. When it all is mixed thoroughly, use a teaspoon measure to make mini meatballs. Preheat oven to 400 degrees f. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Mix together well with a fork. Stir in the tomato paste and mix well with the vegetables. You will need to use your hands to form them into round balls. Shape into small meatballs, 3/4″ in diameter. Season with 1 teaspoon salt and 1/2 teaspoon pepper. In a large saucepan, heat the oil. Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it).

Beef Meatball Noodle Soup Kusina Master Recipes™
from www.kusina-master-recipes.com

In a bowl, combine the veal, bread crumbs and egg. Shape into small meatballs, 3/4″ in diameter. In a large bowl, combine ground beef, italian sausage, onion, panko, milk, egg, parmesan, parsley, garlic and basil; Add the escarole and stir until wilted. Line a baking sheet with parchment paper. In a large mixing bowl, add the beef, egg, parmesan, bread crumbs, 2 teaspoons oregano, 1/2 teaspoon paprika, 1/2 cup parsley, and half of the. Stir in the tomato paste and mix well with the vegetables. Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it). Mix together well with a fork. Preheat oven to 400 degrees f.

Beef Meatball Noodle Soup Kusina Master Recipes™

Veal Meatball Soup In a large saucepan, heat the oil. Using a wooden spoon or clean hands, stir until well combined. Put the meatball ingredients into a bowl (pour the milk over the breadcrumbs when adding it). When it all is mixed thoroughly, use a teaspoon measure to make mini meatballs. In a bowl, combine the veal, bread crumbs and egg. Line a baking sheet with parchment paper. Stir in the tomato paste and mix well with the vegetables. You will need to use your hands to form them into round balls. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. In a large saucepan, heat the oil. Shape into small meatballs, 3/4″ in diameter. Preheat oven to 400 degrees f. In a large bowl, combine ground beef, italian sausage, onion, panko, milk, egg, parmesan, parsley, garlic and basil; Season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix together well with a fork. Add the escarole and stir until wilted.

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