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Italian Meatball Soup (Polpettine in Brodo)

Source of Recipe

email from Chef @ wwrecipes.com


Recipe Introduction

Soaking some bread in milk and adding it to the meat mixture is the Italian secret to moist, flavorful meatballs.

List of Ingredients

1 slice white bread, crust removed
1 Tbs (15 ml) milk
4-6 cups (1-1.5 L) chicken or beef stock, or equal parts of both
1/2 lb (225 g) ground beef, veal, or pork, or combination of these
1 egg
3 Tbs (45 ml) freshly grated Parmesan cheese plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste



Recipe

Combine the bread and milk in a small bowl and allow to sit for 10 minutes. Meanwhile, bring the stock to a simmer in a large pot over moderate heat. Mash the bread with a fork and add it to a bowl along with the meat, egg, Parmesan, and seasonings. Mix well with your hands and form into 1/2-inch (2 cm) balls. Put the meatballs in the simmering stock and cook for 15 minutes. Serve garnished with some grated Parmesan. Serves 4 to 6.