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Porcupine Meatballshttps://www.penzeys.com/shop/recipes/porcupine-meatballs-mary-crutchfield/Mary shares, “These can also be made with ground beef. For the beef version, I use Mural of Flavor or Northwoods Seasoning in place of the Herbes de Provence and beef broth. This was the first dish I cooked for my husband Mack when I got my first apartment after I graduated from college. After he got over the name of the dish and realized they were made of ground beef, they quickly became his favorite meal!”2 1/2 Cups chicken broth (or 1 1/2 tsp. CHICKEN SOUP BASE dissolved in 2 1/2 Cups water)1⁄4 Cup finely chopped carrot1⁄4 Cup finely chopped celery1⁄4 Cup finely chopped onion1 tsp. HERBES DE PROVENCE1 lb. ground turkey1 egg1/2 Cup thin spaghetti noodles, broken into 1-inch pieces3⁄4 Cup long grain uncooked white rice1 tsp. HERBES DE PROVENCE1 TB. olive or canola oil
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