1 egg, beaten 1 ¼ cup French or Italian bread crumbs ¼ cup finely chopped onion 2 cloves garlic, minced 1 teaspoon dried oregano or dried thyme, crushed ⅛ teaspoon cayenne pepper or 1/4 teaspoon ground black pepper 1 pound lean ground beef
Test Kitchen Tip:
A double batch can be made in an 8-quart Dutch oven.
Reheating and Serving:
To serve, transfer soup to a 4-quart Dutch oven. Bring soup to boiling, stirring frequently. Serve as above.
*Note:
Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Test Kitchen Tip:
The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.
