Soup
(Pasta
)
Italian Meatball (Tortellini) Soup
Contributor: Grandma Mafera
Large soup pot
1 1/2
lb
ground beef
6
eggs
1
cup
bread crumbs
dampened with water
1
handful
oregano
1
tsp
salt
1
tsp
Tabasco
1/4
tsp
mustard
2
Tbl
chili sauce
or catsup
Soup
1
Capon
roasting chicken or other fowl
1
soup bone
1 lb of meat
3
stalks
celery
chunked
2
onions
quartered
1
carrot
chunked
1
handful
oregano
3
dashes
Tabasco
1
Tbl
salt
6
eggs
1
cup
Parmesan
grated
Cover capon and soup bone with water, bring to a boil and simmer until poultry is cooked (approx 2 hrs).
Add a few stalks of celery, 2 good sized onions, 1 carrot, oregano, 3 dashes Tabasco, 1 Tbl salt - cook
altogether. Can be made day before and fat strained off.
Mix together all ingredients for meatballs - mixture should be juicy. Roll in tiny balls, let stand a while.
Mixture can be made night before and refrigerated.
Day to be used - Cook meatballs in broth about 3/4 hour. Add 1 package tortellini.
Beat 6 eggs with cup of Italian grated cheese. Just before serving pour mixture on top of soup, bring to
rolling boil and shut off heat. Bon Appetite!
Edition: 2