Serving Size / Yield
- 3 lb. lean ground beef
- 1 C. Italian seasoned bread crumbs
- 2 quarts broth or boullion (canned, fresh or cubes)
Place broth in sauce pan and bring to boil over high heat. Meanwhile, mix beef and crumbs together thoroughly and shape into walnut size balls. After you have all the beef shaped begin putting them into the boiling broth a few at a time. Simmer the balls for 3-4 minutes, then remove from the broth with a sieved spoon. Place cooked balls in collander to drain thoroughly. Repeat until all of the meatballs are cooked. Dispose of the broth or you can use it to make soup at another time. At this point you decide how many meatballs you need for a meal. Divide into meal size portions and freeze in sealable bags.