Meatballs in Broth

Name: Meatballs in Broth
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 400 g of Ground Veal; 2 Potatoes; 1 Egg; Parmesan Cheese; Salt; Parsley; Bread Crumbs; 1.5 l of Water; 1 stalk of Celery; 2 Carrots; 1 Onion; Coarse Salt

Meatballs in Broth are a farmhouse first course made with simple, easy-to-find ingredients, perfect for your Christmas menu or a dinner out of the ordinary.

Difficulty Medium
Preparation 30 minutes
Cooking 1 hour and30 minutes
Servings for 4 people

Meatballs in Broth are a first course from the Italian farmhouse tradition: every family has its own recipe, just as every region has its own version.

From the must-try Abruzzo-Style Meatballs in Broth, made with a special vegetable broth with cardoons added, to Emilian Meatballs in Broth and Meatballs in Capon Broth, the Meatballs in Broth Recipe is one of the traditional Christmas Recipes that a great many Italians always bring to the table.

You can make them with the ground meat you like best, from ground veal to ground pork or a veal and pork mix, and you can cook them in a classic Vegetable Broth or in a Meat Broth, whether made from mixed boiled meats, capon or hen.

Great served with small cubes of Grana Padano rind or toasted rustic bread, they will win over you and your guests with their simple yet flavorful taste, which holds all the flavors of tradition.

Ingredients for 4 people

For the Meatballs:
400 g of Ground Veal
2 Potatoes
1 Egg
Parmesan Cheese to taste
Salt to taste
Parsley to taste
Bread Crumbs to taste
For the Broth:
1.5 l of Water
1 stalk of Celery
2 Carrots
1 Onion
Coarse Salt to taste

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Method

To make Meatballs in Broth, start with the Vegetable Broth: carefully clean the carrots, onion and celery. Put them in a pot with the water and coarse salt to taste, and cook for 40-60 minutes.
While the broth cooks, make the meatballs: put the ground meat in a bowl with one or two potatoes (depending on their size), the egg, a little grated Grana Padano, enough breadcrumbs, a pinch of salt and a little finely chopped parsley.
Mix all the ingredients well and shape your veal meatballs, which should be no bigger than a walnut (the ideal size is that of an olive).
Once the meatballs and the broth are ready, strain the broth, set the vegetables aside and drop in the meatballs, cooking them over low heat for 15-20 minutes.
Once cooked, serve your Meatballs in Broth with a generous sprinkle of grated Grana Padano and, if you like, a pinch of chopped parsley. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can also make Meatballs in Broth with mixed ground veal and beef or veal and pork. You can also enrich your vegetable broth with zucchini, tomatoes and other vegetables of your choice.

Tips

To enjoy your Meatballs in Broth at their best, we recommend serving them with small cubes of Grana Padano rind, after cleaning it carefully.

Storage

Meatballs in Broth keep in the fridge for 1 day after cooking. If you like, you can freeze the meatballs before cooking: arrange them on a tray lined with parchment paper and wrapped in plastic wrap. Once they are hard and frozen, you can transfer them to a bag.