Recipe - French Meatball Soup

2 tablespoon Rice;
2 ounce Ground Beef round;
1 tablespoon Egg; (raw beaten)
1 tablespoon Onion; grated
1 ds Each garlic, parsley, nutmeg
2 tablespoon Dry red wine;
1 One fourth cup Beef broth;
Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well. Blend rice,
ground round, egg, onion, garlic, parsley, and nutmeg; form into
small meatballs. Add wine to broth; bring to boil. Drop meatballs
into hot broth, one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add rice to 1 c.
salted water. Bring to a boil. Hold 5 minutes; drain well. Combine
meatball ingredients as above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil again. Hold
10 minutes. Add salt and pepper. Food Exchange per serving: 1 MEAT
EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours by Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip