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meat balls |
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Simmer 20 minutes |
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8oz mince |
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combine, shape into 16 small meatballs. |
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Fry over fairly high heat until evenly browned |
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1 egg |
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beaten |
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1 clove garlic |
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crushed |
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2 tablespoons breadcrumbs |
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1/2 teaspoon mixed herbs |
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2 tablespoons oil |
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soup |
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1 onion |
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finely diced |
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Fry until soft and golden |
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2 stalks celery |
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1 large carrot |
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3 pints stock |
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Pour in, bring to boil; cover, simmer gently 1 3/4 hours |
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14 oz tin tomatoes |
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1 tablespoon tomato puree |
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1 teaspoon dried basil |
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1 potato |
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cubed |
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4 cabbage leaves |
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shredded |
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1oz small macaroni |
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6oz frozen peas |
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Add, simmer 10 minutes; season to taste. |
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3/4 tin chick peas |
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