(10 1/2 ounce) cans beef broth, diluted with 4 c. water
Serving Size: 1 (643) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 438 g57 %
Total Fat 48.7 g74 %
Saturated Fat 16.6 g82 %
Cholesterol 270.8 mg
Sodium 2408.1 mg
Dietary Fiber 1.7 g6 %
Sugars 4.5 g17 %
Protein 55.8 g
Saute onions in oil until light brown stirring often.
Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
When well blended, wet hands and form balls size of walnut. Set on waxed paper.
Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.