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