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
We are able to trace the history of meal recipes way back into history, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, these, early cook books were just basic hieroglyphic instructions for preparing meals.
As we move into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the East, including spices like parsley, basil and rosemary. These new herbs and spices led to a surge in manuscripts on cooking, some of which still exist in private libraries. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this French Meatball Soup recipe.
