Salad oil
1 onion, finely chopped
1 green pepper, finely chopped
1 1/2 lb. ground meat
3/4 c. dried bread crumbs
1 (28 oz.) can tomato puree
1 sm. bunch broccoli, cut into sm. pieces
1 tsp. salt
1 egg
3 beef bouillon cubes
1/3 c. flour
1 (9 oz.) pack cheese tortellini

In large pot saute onion and peppers in oil. In large bowl mix onion mixture, ground meat, bread crumbs, salt and egg. Shape into 1 inch balls.

In large pot cook meatballs in 3 tablespoons oil, half at a time until brown, removing and adding as they cook. Set aside.

Add 7 1/2 cups of water to drippings in pot, stirring to loosen brown bits from bottom of pan. Add meatballs, tomato puree, broccoli and bouillon; and heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until broccoli is almost tender, about 15 minutes.

Add tortellini and heat to boil. Reduce heat and cook 10 minutes. In cup stir flour with 2/3 cup water until blended. Gradually stir flour mixture into soup. Cook 1 minute. Makes 16 cups or 8 main dishes.