Meatballs in broth with fresh vegetables. Happy Easter to all!!! Today I present to you one of my favorite dishes when I was a kid. And still remains one of my most favorite dishes: are patties of ground beef, soft, made in broth with lots of fresh vegetables. Tomato, carrots, celery, Onion, Leek, potatoes. A full blown hot and fragrant broth. These meatballs are a must’ for cold nights, Since spring is late.
Ingredients for 4 people:
For the meatballs
- 500 grams of ground beef
- the inner part of a sandwich, soaked in milk
- 1 egg
- 60 grams of grated Parmesan cheese
- salt to taste
- chopped parsley as required
For the broth
- 2 carrots
- 1 Golden onion
- 2 sticks of celery
- 1 leek
- a sprig of parsley
- 2 medium potatoes
- 5 Piccadilly type tomatoes
In a large bowl put the ground coffee, the egg, grated Parmesan, chopped parsley, the breadcrumbs soaked in milk, season with salt and pepper and mix everything until you get a homogeneous mixture.
Make small round balls and set aside. Wash and clean all the vegetables, cutting into pieces carrot, Onion, celery and leek. Chop the parsley and cut and touch not too small potatoes. Put in a saucepan carrots, celery, Leek, Onion and add approximately 1,5 liters of water.
Salt and bring to a boil: Cook for 15 minutes, then add the tomatoes cut in half, parsley, potatoes and meatballs. Let it cook for another 40 minutes. Serve the meatballs with vegetables, the hot broth and plenty of grated Parmesan cheese.
THE PAIRING: today we recommend a wine from Puglia, a Salento Igt rosato. In particular, We suggest a “Girofle“, a wine made by the company “Monks”. A fresh wine and decided at the same time, with aromas of clove.