Mom's Best Italian Soup
by Anne Skalitza
This recipe that my mother used was from The Talisman Italian Cookbook, (c) 1950, the first translated-to-English and published in America cookbook with all Italian recipes.It was my mother's favorite cookbook, and the following was her favorite recipe:1/4 lb. chopped meat
SOUP WITH TINY MEATBALLS
1 TBL. grated Parmesan cheese
1/2 slice bread, soaked in water and squeezed dry
1 egg yolk
1 tsp. parsley
Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles.
2 cups beef broth
3/4 cup acini di pepe (fine soup pasta)
2 TBL. grated Parmesan cheese
Bring broth to a boil in a large pot, add soup pasta and little meatballs and cook gently about 7 minutes, or until pasta is cooked to your liking.
Serve with grated cheese.