Meatball: Sicillian Meatball Soup
Source of Recipe
gijane
List of Ingredients
For the meatballs:
1 1/4 pounds ground veal or beef (not too lean I'd suggest chuck)
2 eggs
3 ounces pecorino pepato (pecorino romano with grated peppercorns in it -- substitute regular romano if need be)
2 ounces Italian bread dipped in milk
1/4 cup bread crumbs
1 cloves garlic and a small bunch of parsley minced (1 to 2)
Salt & pepper to taste
For the Broth (if you don't already have broth handy):
A piece of bone with marrow
1/2 a chicken
A small onion
A small stick of celery and a carrot tied together
2 plum tomatoes (2 to 3)Recipe
Place you minced meat on your work surface and work into it the two eggs, the bread, which should be thoroughly soaked (this is the secret to making meatballs that are moist and tender, rather than dry and hard), the minced herbs, the grated cheese and a pinch each salt and pepper. Form the mixture into meatballs, rolling them between your palms, and roll them lightly in bread crumbs.
They are at this point ready to be cooked in broth, which you should make by simmering the ingredients listed above for an hour or slightly more if you do not already have broth handy.
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