2 tbsp Rice
2 oz Ground Beef round
1 tbsp Egg, (raw beaten)
1 tbsp Onion, grated
1 dash Each garlic, parsley, nutmeg
2 tbsp Dry red wine
1 1/4 cup Beef broth
Salt and pepper to taste
Directions
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 O'Brion and her Meal-Master
Servings: 1 servings
French Meatball Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Rice; Main Dish; Crockpot
The History of Recipes
Food historians have tracked the existence of recipes back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Romans used a good variety of aromatic flavours, including some that we all recognise like bay, fennel and parsley. Later on, we have two interesting cookery books which date from the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of food cooked for the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new herbs and spices caused an explosion in books on cookery, some of which are now in private libraries. By the time we get to the 20th century, recipe books were increasing in popularity mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this French Meatball Soup recipe.
