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To make the meatballs, put the ground pork and veal in a bowl with the grated onion, garlic, egg, chopped mint, and half the chopped parsley. Stir in the bread crumbs, cinnamon, salt, and pepper. Using your hands, mix to a paste and form into 1/2-inch balls. Toss in flour until lightly coated.
Heat the oil in the skillet and saute the balls over high heat to give a little colour and to firm them up a little.
To make the soup, put the stock in a large saucepan and bring to a boil. Add the tomato puree, tomatoes, noodles, salt, and pepper.
Add the meatballs to the pan and simmer gently for 5 minutes. Stir in the remaining parsley and serve with the mint leaves on top.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 197 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 219.8mg||68 %|
|Sodium 493.1mg||17 %|
|Potassium 799.4mg||21 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.6g|
|Protein 24.5g||35 %|
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Calories per serving: 383
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