The recipe yield is:
Thoroughly mix egg, bread crumbs, celery, salt, pepper, and half the garlic. Form into SMALL balls. Roll in flour and brown in hot oil. AS they brown, remove to a plate. In the same oil sautee the remaining garlic and parsley. Deglaze with 2 T wine or water. Put all ingredients into a pot, simmer 1/2 hour to 45 min. Carrots and/or potatoes may be added with meat balls. Serve with broth as soup, or without broth as main dish. Consuelo is my other Spanish sister-in-law and her cooking is as good as Antonita's. I ate very well when I was in Spain and France! Heather near L.A. 'u'
Soups; Ethnic; Meats