Soup

Ingredients:

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed,
rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

Method

1 In a medium bowl, combine the beef, egg, bread crumbs,
cheese, basil and onion. Shape mixture into 3/4-inch balls and
set aside.
2 In a large stockpot heat chicken broth to boiling; stir
in the spinach, pasta, carrot and meatballs. Return to
boil; reduce heat to medium. Cook, stirring frequently, at a
slow boil for 10 minutes or until pasta is al dente. Serve
hot with Parmesan cheese sprinkled on top.

Source: e-cookbooks.net

Ingredients:

2 pounds turtle meat
2 tablespoons oil
2 tablespoons flour
1/2 cup minced green onion tops
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 quarts water
1/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2 hard-boiled eggs, sliced
parsley
1/2 cup sherry

Method

Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.

Spurce: e-cookbooks.net

Ingredients:

Method

Ingredients:

Method

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