1 lb. ground chuck
1 med. onion, chopped
2 tbsp. minced parsley
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 med. head cauliflower
Boiling salted water
Milk
1/3 c. sifted flour
1/4 c. butter
3/4 c. chablis
Chives, green onion, or parsley

Combine ground chuck with onion, parsley, egg, salt, pepper, and nutmeg. Shape into tiny meatballs about 1 inch in diameter. Fry until meat is done and golden brown. Drain.

Trim one cup of tiny flowerettes from cauliflower; set aside. Cut remaining cauliflower into pieces; cook until tender in boiling salted water. Drain; turn into blender; puree. Add enough milk to measure 1 1/2 quarts. Return to cooking pan.

Blend some of the soup with flour to make a smooth paste, then stir it back into the cauliflower mixture. Add butter and 1/2 cup of the wine. Heat slowly until thickened, stirring now and then.

Drop meatballs and reserved cauliflowerets into hot soup. Season with remaining wine. Serve piping hot with a sprinkling of chives, green onion, or parsley. Makes 6 servings.

NOTES: It makes life easier to do this with a couple of bags of frozen cauliflower. Nutrition: 373 calories.