liberace’s meatball soup

Liberace’s Meatball Soup

1 1/2 pounds 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 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

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.

Serve with a bowl of crisp salad or coleslaw.

Yield: Serves 8.

One comment on “liberace’s meatball soup

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