Preparation Time: 30 minutes
Basic Meatball Mixture
1/8 teaspoon cardamom, ground
1 tablespoon vegetable oil
1 1/4 cups ready to serve beef broth
1/4 teaspoon dill weed
1 tablespoon cornstarch
2 tablespoons dry white wine
2 cups noodles, cooked
Servings: 4
Combine ingredients of Basic Meatball Mixture with cardamom, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Add beef broth and dill weed to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Dissolve cornstarch in white wine. Add to skillet and continue cooking until thickened, stirring constantly. Serve over hot cooked noodles.
Basic Meatball Mixture
1/8 teaspoon cardamom, ground
1 tablespoon vegetable oil
1 1/4 cups ready to serve beef broth
1/4 teaspoon dill weed
1 tablespoon cornstarch
2 tablespoons dry white wine
2 cups noodles, cooked
Servings: 4
Combine ingredients of Basic Meatball Mixture with cardamom, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Add beef broth and dill weed to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Dissolve cornstarch in white wine. Add to skillet and continue cooking until thickened, stirring constantly. Serve over hot cooked noodles.
