Thoroughly mix all ingredients
In a saucepan, heat the following:
Bring the broth to a boil. Shape the meatballs, and add one at a time into the hot broth.
Simmer for approximately 30 to 40 minutes.
Remove the meatballs and thicken the broth with: Approximately 1/3 to ½ cup (85 to 125 ml) roasted flour diluted in a little water.
When the sauce is ready, add the meatballs and reheat before serving.
NOTE : Roasting the flour : Spread it on a cookie sheet and bake at an oven temperature of 400 degrees F (200 degrees C) for a few minutes.
Lise Guénette, ND.A.
Extract from the recipe book « La Santé… c’est bon! »
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