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Ingredients: 1.5l/2 1/3pt chicken stock 2 carrots 2 trimmed & chopped sticks celery 1 egg 500g/1 lb 2oz minced beef ½ cup breadcrumbs salt 1 tablespoon olive oil tin of tomatoes ½ cup small pasta shapes Method: Combine mince beef, salt, egg and breadcrumbs in a bowl and shape heaped teaspoons of the mixture into small balls. Put them on a greased oven tray and bake for 30 minutes (180°C). Meanwhile put the carrots and celery into the stock and bring to boil. Add the tomatoes and simmer for 10 minutes. Add the pasta and meatballs and simmer for another 10 minutes. Serve.
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