Ingredients Jump to Instructions ↓

  1. 32A --MEATBALLS--

  2. 1 lb Ground beef; lean

  3. 12 Mint leaves

  4. 6 Cilantro; sprigs, chopped,

  5. -include stems and leaves 2 tb Onion; chopped

  6. 2 tb Tomato; fresh, chopped

  7. 1/2 ts Salt; or to taste

  8. 1/4 ts Pepper

  9. --VEGETABLES, BROTH & PASTA-- 4 c Beef broth;with rich flavor 1 Chayote; julienne cut,

  10. 1 c Carrots; julienne cut 1/4 c Leek; white part only/sliced

  11. 1/2 c Cabbage; shredded

  12. 1/2 c Pasta; shells or macaroni

  13. 3/4" meatballs. Bring the broth to a low simmer and add the vegatables. Add the meatballs and top them with the paste. Cover and simmer over low heat for 30 minutes. Serve hot in bowls, with tortillas. Note: I like to make my own beef broth for all recipes, but particularly for this one, as it needs a rather strong broth. This recipe is from the book False Tongues and Sunday Bread, by Copeland Marks. Barb Day


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