Meatballs:
1/4 pound chopped beef
1 tablespoon grated Romano cheese
1 egg yolk
dash salt
1/2 slice bread, soaked in water and squeezed dry
1 egg yolk
dash salt
1 teaspoon parsley
Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles.
2 cups beef broth see below
1/4 cup acini di pepe fine soup pasta
1 tablespoon grated Romano cheese
Bring broth to boil, add soup pasta and little meatballs and cook gently about 7 minutes or until pasta is cooked to your liking. Serve with grated cheese.
Beef Broth
1 pound chuck of beef
1 good marrow bone
3 quarts water
3 stalks celery
1 small onion
2 carrots
3 fresh tomatoes, cut into pieces or 1/2 medium can tomatoes
1 teaspoon salt
1/2 teaspoon pepper.
Place meat and bone in cold water and bring to a ball. Remove scum that forms on top of water, add celery, onion, carrots and tomatoes, cover pan and cook about 1 1/4 hours or until meat is tender. Remove meat and use as desired. Strain broth. This will make about 2 quarts of beef broth. A little water may be added if broth seems too condensed.
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