So, another reason I’m such a wretched cook is because I very seldom pull out any sort of measuring utensil. Most of the time I just eye it, or pour some of whatever it is in the palm of my hand and then toss it in.
I hate doing dishes.
- 1 pound ground beef
- 1 egg (I think you’re supposed to beat it first, but I never do.)
- 1 large firm tomato, coarsely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 Tablespoon fresh cilantro leaves, chopped
- 1 Tablespoon fresh mint leaves, chopped
- 1 Tablespoon fresh parsley, chopped
- 1/2 cup season bread crumbs
- 1/4 cup grated parmesan
- 2 quarts well-seasoned stock (chicken, veggie, or beef)
Put the stock on the stove in a large pot and bring it to a simmer.
While the stock is coming to a simmer, combine everything except the tomatoes in a bowl. Mix well with your hands. (There’s really no other way to do it right.) Shape into walnut sized balls and brown in a little oil in a non-stick skillet.
Drop balls into the simmering stock. Add the chopped tomatoes, turn the heat to low and cook for about 30 minutes. Garnish with more parmesan and serve.