Community Magazine October 2019

TISHREI 5780 OCTOBER 2019 71 . 1. Peel and wash beets. Dice into small cubes and place in a large stockpot with 10 cups water and 2 tablespoons of salt and bring to a boil. Cover and let simmer on a medium flame for 40 minutes. 2. In a food processor, place washed parsley or cilantro until coarsely chopped and remove and set aside in a large bowl. 3. In the same processor, add onion and process until finely chopped but not liquidy. Squeeze out any liquid and add to the large bowl containing the chopped parsley or cilantro. 4. Add beef, remaining salt, and turmeric to the bowl and mix well. Form into small balls. 5. Carefully add meatballs to simmering pot and let cook another 20 minutes. 6. Add egg noodles and cook another 10 minutes. Serve warm. DIRECTIONS: