2 lbs. chuck, ground
1/2 lb. veal, ground
1/2 lb. pork, ground
1 lg. onion, grated
Freshly ground pepper to taste
1 tsp. basil
4 beef bouillon cubes
4 slices stale white bread
3/4 c. milk
1 egg
1 1/2 tsp. salt
1 tsp. rosemary
1/2 tsp. marjoram
3 c. water
1/2 c. red wine
1/2 c. water + 2 tbsp. flour

Soak bread in milk. Mix together with egg, grated onion and seasonings. Add ground meat. Form into small balls and brown well in small amount of butter.

Bring water to boil in 4 quart pot. Add bouillon cubes. As meatballs brown, place in simmering bouillon. Simmer 1 hour. Add wine and simmer another 20 minutes. Thicken gravy with flour and water. Serves 8 or 9.