1. About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown. 2. Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly. 3. Simmer, partially covered, for 15 minutes. 4. Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls. 5. In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides. 6. Add to soup together with frozen peas and sherry and simmer 5 minutes. 7. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
