| Eggplant Soup with Veal Balls
5 tablespoons of margarine
1 medium eggplant, peeled & diced
1 medium onion, chopped
2 garlic cloves, minced
2 large tomatoes, cubed
2 bay leaves
7 cups of beef stock
1/2 cup of rice, white or brown
1/2 pound of ground veal, beef or turkey
2 tablespoons of parsley or dill, chopped
1 shallot, minced
Flour
1/2 teaspoon of dried basil or 3 basil leaves, finely chopped |
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Melt the margarine in large saucepan. Add eggplant, onion and garlic. Cook on medium heat until vegetables are soft. Add tomatoes, bay leaves, beef stock. Bring to a boil. Add rice, lower heat, cook 30 minutes. Mix meat, parsley or dill. Shape into small balls, roll into flour. Drop into soup and cook approximately 30 minutes longer on low heat. |
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