350-500 grams of minced meat 2 slices of stale bread, the crusts removed and insides crumbled by hand 3-4 tablespoonfuls of rice 1 dessertspoonful of black pepper 1 egg 2 tablespoonfuls of olive oil half a bunch of parsley, finely chopped
2.Soup ingredients
1 medium size onion 1/6 cup of vegetable oil 1 tablespoonful of tomato paste 1.5 litres of boiling water 1 (or 1.5) dessertspoonful of salt
Preparation
1. Mix the minced meat, the breadcrumbs, the rice, black pepper, salt, eggand 2 tablespoonfuls of olive oil together, kneading them into a meatball-dough
2. Spread the chopped parsley on a tray. Take marble-sized pieces from themeatball-dough and roll them into balls and put them on the tray. (If you wantto deep freeze the meatballs to be used later, mix them with parsley at timesand leave to freeze. When they are frozen enough, put them in a plastic bag andleave them in the freezer)
3. For the soup, chop the onion, and turn it in a pan with 1/6 cup ofvegetable oil. Add the tomato paste and turn them in the pan for a bit. Add the1.5 litres of hot water, half a dessertspoonful of salt and the meatballs andstir. Cook for 10-15 minutes.
Note:You can also add 1.5 glasses ofcooked chickpeas or 2 coarsely chopped potatoes and carrots.
