Yield: 6 servings
|½ cup||Breadcrumbs, fresh|
|2 tablespoons||Onion; chopped|
|2 tablespoons||Parsley; snipped|
|1 tablespoon||Pepper, green; chopped|
|\N \N||Pepper; few grains|
|1 pounds||Beef, ground|
|\N \N||Oil, salad|
|1½ cup||Vegetables, mixed; cooked|
|1½ cup||Water; boiling|
|1 can||Soup, cream of chicken|
Beat egg; mix in breadcrumbs, onion, parsley, green pepper; salt, and pepper. Add ground beef and mix well. Shape into 24 meatballs.
Brown in a small amount of heated oil; remove and set aside. In same skillet, stir in mixed vegtetables, water, and soup. Heat to boiling point, stirring constantly. Add meatballs; simme, covered, 10 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94