1 lb. Ground beef
1 egg
½ c Italian bread crumbs
1/3 c. grated Parmesan cheese
1 tsp. Garlic powder
Make into mini-meatballs (nickle sized)
Bake at 375 for 12-15 minutes
½ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 -2 Tbsp. Olive oil
salt and pepper
2 pinches nutmeg
saute for a few minutes
add 3 cans chicken broth, bring to a boil, then add
½ c. short cut pasta (ditalini) or short cut penne
bring to a boil and boil until the noodles are done
garnish with parsley
Tiffany J ( a Rachel Ray recipe)
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