Lancaster County Meatballs |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
From a 1975 Campbell's Cookbook. This is actually like a soup. It's a little salty so you could use reduced-sodium broth if you like but I love salty soups! Ingredients:
1 lb ground beef |
1 egg, slightly beaten |
1/4 cup fine dry breadcrumb |
2 tablespoons finely chopped onions |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 cup thinly sliced carrot (about 1 medium) |
2 (10 1/2 ounce) cans condensed beef broth |
2 (10 1/2 ounce) soup cans water |
1 small bay leaf |
1 1/2 cups medium egg noodles, broken in pieces |
Directions:
1. Mix thoroughly beef, egg, bread crumbs, onion, salt, and pepper; shape into 24 meatballs. In large heavy pan, brown meatballs; pour off fat.
2. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes or until noodles are done. Stir occasionally. Remove bay leaf.
|
|