Meatball Soup

__________________________________________________

            FOOD FUNNY
__________________________________________________

I have published the following food funny on so many Valentine's
Days that it has become something of a tradition. Thanks to the
many readers who sent it in this year.

Cabbage always has a heart;
Green beans string along.
You're such a cute tomato,
Will you peas to me belong?

You've been the apple of my eye,
You know how much I care
So lettuce get together,
We'd make a perfect pear.

Now, something's sure to turnip
To prove you can't be beet;
So, if you carrot all for me
Let's let our tulips meet.

Don't squash my hopes and dreams now,
Bee my honey, dear;
Or tears will fill potato's eyes,
While sweet corn lends an ear.

I'll cauliflower shop and say,
Your dreams are parsley mine.
I'll work and share my celery,
So be my Valentine.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

You can use your own homemade stock for this recipe, or you
can use canned broth. Traditional Italian meat stock uses a
combination of beef, pork, and chicken, and is lighter than its
rich French counterpart. The combination of stocks and water
in this recipe gives a pretty good approximation of the real thing.

Meatball Soup (Polpettine in Brodo)

1 1/2 cups (375 ml) canned beef stock
1 1/2 cups (375 ml) canned chicken stock
1 cup (250 ml) water
1 slice white bread, crust removed
1 Tbs (15 ml) milk
1/2 lb (225 g) ground veal, pork, or beef
1 egg
2 Tbs (30 ml) freshly grated Parmesan cheese,
plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine the beef and chicken stocks and water in a pot and
bring to a simmer over moderate heat. Place the bread and milk
in a mixing bowl and mash with a fork to make a smooth paste.
Add the remaining ingredients and mix thoroughly. Form into small
meatballs about 1/2 inch (2.5 cm) in diameter. Place in the
simmering stock and cook for 10 minutes. Serve garnished with
freshly grated Parmesan cheese. Serves 4 to 6.
Received on Tue Feb 14 06:18:27 2006