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Name: French Meatball Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 1 ds Each garlic, parsley, nutmeg; 1 1/4 c Beef broth;; 1 tb Egg; (raw beaten); 2 tb Dry red wine;; Salt and pepper to taste;; 1 tb Onion; grated; 2 oz Ground Beef round;; 2 tb Rice;

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INGREDIENTS

1 ds Each garlic, parsley, nutmeg
1 1/4 c Beef broth;
1 tb Egg; (raw beaten)
2 tb Dry red wine;
Salt and pepper to taste;
1 tb Onion; grated
2 oz Ground Beef round;
2 tb Rice;

Servings

INSTRUCTIONS

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice, ground round, egg, onion, garlic, parsley, and nutmeg; form into small meatballs. Add wine to broth; bring to boil. Drop meatballs into hot broth, one to at time. Bring to boil again; reduce heat. Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c. salted water. Bring to a boil. Hold 5 minutes; drain well. Combine meatball ingredients as above. Bring wine and broth to a boil. Drop meatballs into hot broth, one at time. Bring to a boil again. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours by Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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French Meatball Soup

1 ds Each garlic, parsley, nutmeg
1 1/4 c Beef broth;
1 tb Egg; (raw beaten)
2 tb Dry red wine;
 Salt and pepper to taste;
1 tb Onion; grated
2 oz Ground Beef round;
2 tb Rice;

Add rice to 1 c. water.  Boil 5 minutes; drain well.  Blend rice,  ground round, egg, onion, garlic, parsley, and nutmeg; form into  small meatballs. Add wine to broth; bring to boil.  Drop meatballs  into hot broth, one to at time.  Bring to boil again; reduce heat.  Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.  salted water. Bring to a boil. Hold 5 minutes; drain well.  Combine  meatball ingredients as above.  Bring wine and broth to a boil.  Drop  meatballs into hot broth, one at time. Bring to a boil again.  Hold  10 minutes.  Add salt and pepper. Food Exchange per serving: 1 MEAT  EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71    Source: The Complete Diabetic Cookbook by Mary Jane Finsand  Brought to you and yours by Nancy OBrion and her Meal-Master    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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