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1 1/2 lbs. ground beef
2 tbsp. bread crumbs
2 eggs, beaten
2 tbsp. onion, grated
2 tbsp. minced parsley
1 tsp. salt
1/2 tsp. black pepper
4 oz. cheese, cut in cubes
2 tbsp. vegetable oil
1 c. chopped onion
1 (46 oz.) can tomato juice
1/2 lb. med. size egg noodles

Mix ground beef, bread crumbs, eggs and grated onion, parsley, salt and 1/4 teaspoon pepper in bowl. Shape round cheese cubes, making each meatball 1 1/2 inches in diameter. Heat oil in large skillet. Brown meatballs evenly on all sides. Remove and keep warm. Saute onion in meat drippings until clear. Add tomato juice and remaining 1/4 teaspoon pepper. Heat to boiling. Stir in noodles gradually so liquid continues to boil. Cook 5 minutes. Add meatballs, cover and simmer 7 minutes.
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