1 lb ground meat
1/4 cup bread crumbs
1 stalk celery, fine chop
4 cloves garlic, peel, chop
2 tbsp flour
1 tbsp milk
2 tsp salt, pepper
2 tbsp olive oil or enough to sautee balls
1/2 bunch fresh parsley, chopped
1/4 cup white wine or dry sherry
2 qt broth, stock or water
Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic.
Form into SMALL balls.
Roll in flour and brown in hot oil. AS
they brown, remove to a plate.
In the same oil sautee the
remaining garlic and parsley. Deglaze with 2 T wine or water.
Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or
potatoes may be added with meat balls. Serve with broth as soup, or without
broth as main dish.