Mom's Best Italian Soup

by Anne Skalitza
(NJ)

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:

SOUP WITH TINY MEATBALLS

INGREDIENTS

1/4 lb. chopped meat

1 TBL. grated Parmesan cheese

1/2 slice bread, soaked in water and squeezed dry

1 egg yolk

dash salt

1 tsp. parsley

PREPARATION

Mix all ingredients together thoroughly and shape into small meatballs, about the size of marbles.

INGREDIENTS

Then:

2 cups beef broth

3/4 cup acini di pepe (fine soup pasta)

2 TBL. grated Parmesan cheese

PREPARATION

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.

Serves 4.