Ingredients
- 4 garlic peel (cloves)
- 1 stalk celery fine (chop)
- 1 egg
- 1/2 bunch parsley (fresh chopped)
- 1,900 ml broth
- 270 gr meat (ground)
- 60 ml wine (white)
- 28 gr bread crumbs
- 30 ml olive oil
- 16 gr flour
- 16 ml milk
- 6 gr salt
Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic. Form into SMALL balls. Roll in flour and brown in hot oil. AS they brown, remove to a plate. In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T wine or water. Put all ingredients into a pot, simmer half hour to 45 min. Carrots and/or potatoes may be added with meat balls. Serve with broth as soup, or without broth as main dish. Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonita's. I ate very well when I was in Spain and France! Heather near L.A. 'u'