On Tue, 25 Oct 2016 19:08:34 -0400, jmcquown >
wrote:

>On 10/25/2016 5:37 PM, jmcquown wrote:
>> Well, someone was talking about white/cream sauce.
>>
>> I bought some fresh pork meatballs at Publix. They're already seasoned
>> as "Italian". Thing is, I don't want to use them in typical tomato
>> sauce/spaghetti & meatballs. No tomatoes!
>>
>> I've in mind some sort of mild cream sauce. Everything I see online
>> calls for orzo. I do not want to make meatballs with orzo. I've
>> already got the meatballs, thanks. Nor do I want to add tons of
>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>> pesto.
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>>
>> Jill
>
>Update to another thought: thought: Italian Wedding Soup?

I frequently make Italian ribollita soup, very similar to Italian
wedding soup, I think. I have a couple of containers in the freezer
right now.

Anyway, I also frequently make Anne Burrell's excellent meatballs -
recipe he

http://www.foodnetwork.com/recipes/a...ls-recipe.html

and I like to pop two or three of those babies in the soup for lunch.

Doris