1. Combine beef, 2 tbs pasta, pine nuts, bread crumbs, egg, 1 tbs parsley, 1/2 tsp basil, salt, pepper and garlic in a bowl. Form into 1 inch meatballs.
2. Bring beef broth, tomato sauce, onion and remaining 1/2 tsp basil to a boil in large saucepan over medium-high heat. Carefully add meatballs to broth. Reduce heat to medium-low; simmer, covered, 20 minutes. Add remaining 3 tbs pasta; cook 10 minutes or until tender. Garnish with remaining 1 tbs parsley.
Tip: Acini di pepe is a tiny rice-shaped pasta. You could also substitute orzo pasta.
I made this Dec 28 2005, and I would make this again.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4|
|Calories from Fat: 576 (62%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 22.9g||114 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 223.5mg||69 %|
|Sodium 1103mg||38 %|
|Potassium 952.3mg||25 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 37.8g|
|Protein 46.3g||66 %|
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Calories per serving: 934
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