Meat ball soup and more . . .

I like this recipe because it is relatively simple yet filling and happily enjoyed by the family. If you only have an hour or so until dinner, you can actually get this meal on the table in a timely manner. Your family will think you are amazing. Meatball Soup    Two to three pounds of ground beef 2 teaspoons salt Pepper to taste 1 teaspoon dried dill ½ teaspoon dried chili flakes ½ cup white or red wine 4-5 cups beef or vegetable broth, canned or homemade ½ cup freshly grated Romano or Parmesan cheese. Combine ingredients through chili flakes and form into desired sized meatballs. Roll the meatballs in flour to coat. In a large pot, brown the meatballs in a tablespoon or two of olive oil. Turn down the heat and slowly add the wine and broth. Simmer approximately 20 minutes until thoroughly hot and meatballs are cooked through. Salt and pepper to taste. Sprinkle the cheese over the soup, mix in until melted and soup thickens slightly. Can be served alone or with rice. Ideas . . . Want a bit more nutrient substance in your soup? Add a defrosted cup of frozen mixed vegetables to your soup. A large potato, peeled and diced will omit the need for the rice. Just cook the soup (after the meatballs are done) until the potatoes are tender. You have small children, make smaller than normal meatballs. No time to simmer soup? Brown the meatballs thoroughly and then pour in a can of cream of mushroom soup with 1/2 cup milk or cream and gently cook until meatballs are done. Goes well over rice or spaghetti or pasta.