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Servings

Prep Time

Cook Time

Ingredients

• 1 pound ground veal
• 1 egg
• 1/2 Cups finely grated Parmesan
• 1 clove garlic, minced
• 1/4 Cups Italian parsley, chopped
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Meatballs

2. Combine all ingredients, except olive oil, until well mixed.

3. Roll mixture into meatballs the size of a quarter and place on parchment-lined tray in a single layer.

4. Refrigerate meatballs for 2 hours before cooking.

5. Fry meatballs in olive oil until golden brown.

6. Set aside on paper towels.

7. Soup

8. Sweat celery in olive oil over medium heat until translucent. Set aside.

9. Whisk eggs and milk together.

10. Toss croutons in egg/milk mixture.

11. Fry croutons in a 10-inch sauté pan in 1/4 inch of olive oil. Drain on paper towel and set aside.

12. In six shallow soup bowls, divide the celery, croutons and meatballs, and ladle in 6-8 ounces hot chicken broth.

13. Sprinkle each with 1 teaspoon parsley and 1 tablespoon grated Parmesan cheese.

Nutrients Per Serving

Nutrients per serving: 366 calories,19 g fat, 31 g protein, 14 g carbohydrates, 2 g fibre.