Red wine-poached meatballs in a savory macaroni soup - and you don't have to roll the meatballs!
Meatballs:
1 1/2 pounds ground beef
2 tablespoons tomato paste
4 cloves garlic, minced
1/2 cup grated Parmesan
1/2 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/4 cup milk
Soup:
2 cups red wine
6 cups beef broth
1/2 pound macaroni
1/2 cup heavy cream
In a large bowl, place beef, tomato paste, garlic, Parmesan, bread crumbs, salt, pepper, eggs and milk - and mix well with hands.
In a large soup pot, bring red wine to a boil. With both hands, pinch two 1" globs of meat mixture and drop into wine. Boil on high, turning once, until wine is reduced to about 1/2" in the pot. Add beef broth and macaroni. Bring to a boil, and simmer until macaroni is tender - about fifteen minutes. Pour in cream, heat through and serve. Serves 4 - 6.