by Karen Hannaman
6 medium carrots
4 potatoes
1/2 tsp salt
1/2 pound ground meat
1/4 tsp. sage
1/4 tsp. salt
1/2 tsp. pepper
1 egg
1/2 slice bread
1 1/2 tbs. flour
1 tbs. cream
1 can beef bullion
2 Tbs minced parsley
Peel and cube vegetables and cook in small amount of salted water until tender. Combine beef sage, salt, pepper, egg, bread (broken into pieces), cream and flour. Mix and make meat balls the size of walnuts. Cook in 1 1/2 cups of boiling water for about 8 minutes. Add bullion to meatballs and water. Combine with vegetables and stir gently.
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