Italian Veal Meatballs
Preparation
1. Mix together veal, onion, parsley, bran, salt, and pepper. Roll into small balls, 1" diameter.
2. In a non-stick saucepan, mix tomato with prepared soup supplement. Add bay leaf, garlic, oregano, and onion. Bring to a slow boil.
3. When onions become transparent (about 5 minutes) add meatballs.
4. Immediately lower heat to simmer, cover.
5. Stew for about 5 minutes. Turn off the heat.
6. Allow standing, covered, 5 minutes before serving.
2. In a non-stick saucepan, mix tomato with prepared soup supplement. Add bay leaf, garlic, oregano, and onion. Bring to a slow boil.
3. When onions become transparent (about 5 minutes) add meatballs.
4. Immediately lower heat to simmer, cover.
5. Stew for about 5 minutes. Turn off the heat.
6. Allow standing, covered, 5 minutes before serving.
Ingredients
* 5 1/2 oz. Lean Ground Veal
* 2 tsp Unprocessed bran
* 3 tsp Onion flakes
* 2 tsp Dried parsley
* Morton lite salt and pepper to taste
* 1 Pkg. Cream of tomato soup supp
* 1 small tomato (chopped)
* 1 Bay leaf
* 1 Clove garlic (crushed)
* 1 tsp Leaf oregano
* 2 tsp Unprocessed bran
* 3 tsp Onion flakes
* 2 tsp Dried parsley
* Morton lite salt and pepper to taste
* 1 Pkg. Cream of tomato soup supp
* 1 small tomato (chopped)
* 1 Bay leaf
* 1 Clove garlic (crushed)
* 1 tsp Leaf oregano
