Meatballs in broth with vegetables fresh. Mother's day recipe who prepared them for me when I was a child and who continues to prepare them even today, always in the same way. In fact, these she prepared, because I wanted them for a long time. The recipe for meatballs in broth with vegetables is simple and delicious: are a real comfort food. A little’ as the BAKED MEATLOAF, and you can also found the VIDEO RECIPE step by step.
Meatballs in broth with vegetables are one of those dishes to eat when it's raining outside and it's cold. I've never loved meat very much, but for these meatballs I'm crazy: they're soft, the broth is very fragrant and inside there are potatoes, Cherry tomatoes, celery and carrots. And I'm sure your kids will love them too.
The secret of this recipe lies, Obviously, in meatballs. Prepared with bread soaked in milk, egg, grated cheese and parsley. Very tasty and very soft. They melt in the mouth. If you were to have some broth in advance, you can use it to prepare a pastina or tortellini, but also a saffron risotto.
If you love meatballs, have a look at all my RECIPES OF MEATBALLS AND CROQUETTES: Fries, baked or stewed, with sauce, of meat, fish or vegetarian. Meatballs are always a winning dish. I guarantee. Have a good day.
- For the meatballs:
500 grams of ground beef
the inner part of a sandwich, soaked in milk
60 grams of grated Parmesan cheese
salt to taste
chopped parsley as required
- For the broth:
1 Golden onion
2 sticks of celery
a sprig of parsley
2 medium potatoes
5-6 cherry or Datterino tomatoes
The preparation of meatballs in broth is very simple.
For the meatballs: put the minced meat in a large bowl, the egg, grated Parmesan, chopped parsley, the bread crumb soaked in milk and squeezed, season with salt and pepper and mix everything until you get a homogeneous mixture. Do not knead too much otherwise the mixture will compact excessively and the meatballs will be hard.
Making small round meatballs, all of the same size and set them aside. Wash and clean all the vegetables. Cut carrot into small pieces, Onion, celery and leek. Chop the parsley and cut and cut the potatoes in half. Put in a saucepan carrots, celery, Leek, Onion and add approximately 1,5 liters of water.
Season with salt, cover and bring to a boil: cook for about 15 minutes, then add the tomatoes cut in half, parsley, potatoes. Dip the meatballs in the boiling broth, one at a time. Cook the meatballs in broth with vegetables for another 40 minutes. Serve the meatballs with vegetables, hot broth and, If you like, a little grated Parmesan cheese. When I was little, my mother also made me a pasta with broth. Bon appétit!
MATCHING: today we recommend a wine from Puglia, a Salento Igt rosato. In particular, We suggest a "Girofle", a wine produced by the company "Monks". A fresh wine and decided at the same time, with aromas of clove.