Risotto-Style Soup

• 14 cup butter or 14 cup margarine
• 12 cup chopped onion
• 13 cup medium grain rice
• 12 cup dry white wine or 12 cup water
• 5 cups water
• 3 wyler's beef bouillon cubes or 3 teaspoons beef-flavor instant bouillon granules
• 16 frozen prepared small meatballs (8 ounces)

1. In large saucepan, over low heat, melt butter.
2. Cook onion in butter until translucent, about 5 minutes- Do not brown.
3. Stir in rice; continue to cook and stir 3 minutes.
4. Add wine, 1 cup water and 1 bouillon cube.
5. Bring to a boil.
6. Reduce heat to medium; simmer 10 to 15 minutes or until liquid is absorbed, stirring frequently.
7. Add remaining water, bouillon cubes and meatballs.
8. Bring to a boil.
9. Reduce heat to medium; simmer 15 minutes.
10. Serve immediately.

butter, onion, grain rice, white wine, water, beefflavor, meatballs

Taken from www.food.com/recipe/risotto-style-soup-131014 (may not work)