Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl. mix to combine ingredients thoroughly. shape into small balls and dredge lightly in the flour. set aside, heat the broth to boiling. drop the meatballs in. add the rice. lower the heat and cook about 35 minutes. add lemon juice and additional dill you can serve with a dollop of yogurt on top if you like. >from the kitchen of ramsgate

Target recipe: bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours. add escarole and carrots; cook for an additional hour. make small meatballs with ground chuck, egg and breadcrumbs. roll meatballs in parmesan cheese. add to simmering soup and cook for one additional hour. serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread. it is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes.