Category,

1 Protein, 1 Supp, 1 Veg, 1 Starch

Yields1 Serving

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 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

1

Mix together veal, onion, parsley, bran, salt, and pepper. Roll into small balls, 1" diameter.

2

In 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 about 5 minutes. Turn off heat.

6

Allow to stand, 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

Directions

1

Mix together veal, onion, parsley, bran, salt, and pepper. Roll into small balls, 1" diameter.

2

In 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 about 5 minutes. Turn off heat.

6

Allow to stand, covered, 5 minutes before serving.

Italian Veal Meatballs