Ingredients Jump to Instructions ↓

  1. --HERBED BALL--

  2. 1 lb Ground beef or veal

  3. 1 1/2 c Rice, raw; well rinsed

  4. 1 ts Salt; or to taste

  5. 1/4 ts Pepper

  6. 2 tb Tarragon, dried

  7. 2 bn Parsley, Italian; chopped

  8. -fine in a processor 1 c Leeks (whole); fine chopped

  9. 1/2 c Dill, fresh

  10. 1/2 c Onion; chopped fine

  11. --BROTH--

  12. 3 tb Oil

  13. 2 md Onion; sliced

  14. 1/4 ts Turmeric, ground

  15. 1 c Tomato; chopped

  16. 1 ts Salt

  17. 5 c ;Water

  18. 1 c Peas, green; fresh or frozen

  19. 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour. To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a one, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm -- with the meatballs in the broth. Makes

  20. 12 balls.


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