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Eggplant Soup With Veal Balls
5 tbsp. parve margarine
1 med. eggplant, peeled and diced
1 med. onion, chopped
2 garlic cloves, minced
2 lg. tomatoes, cubed
2 bay leaves
7 c. beef stock
1/2 c. rice, white or brown
1/2 lb. ground veal, beef or turkey
2 tbsp. parsley or dill, chopped
1 shallot, minced
1/2 tsp. dried basil or 3 basil
leaves, finely chopped
Melt margarine in large saucepan. Add eggplant, onion and garlic. Cook on medium heat until vegetables are soft. Add tomatoes, bay leaves, beef stock. Bring to a boil. Add rice, lower heat, cook 30 minutes. Mix meat, parsley or dill. Shape into small balls, roll into flour. Drop into soup and cook approximately 30 minutes longer on low heat. Watch it so it doesn't burn or stick.
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