A warm soup can surely make any gloomy day bright. Here’s a simple meatballs in broth recipe that you and your family will surely love! Fill your bowls with this hearty broth and meatballs.
1⅓ pounds ground pork
⅔ pound ground veal
2 large eggs, beaten with a pinch of salt
½ cup fine dry bread crumbs
½ cup Parmigiano-Reggiano, finely grated
Zest of 1 orange, grated
1 tablespoon pine nuts, toasted and chopped
2 tablespoons golden raisins, softened in hot water, drained and chopped
½ teaspoon kosher salt
2 cups all-purpose flour, for dredging
½ cup vegetable oil, for frying meatballs
4 quarts chicken broth
- To prepare the meatballs, crumble the ground pork and veal on a large bowl and surely breaking up any clumps. Pour the beaten eggs over the meat, and scatter on top the bread crumbs, grated cheese, orange zest, chopped pine nuts and raisins, and salt. Fold and toss and squeeze the meat through your fingers to distribute all the ingredients evenly.
- Form a 1-inch ball by scooping up a small amount of meat mixture on a heaping teaspoon and roll it in your palms. Set it on a tray lined with wax paper or parchment, and form the rest of the mixture into meatballs, you should have sixty or more.
- Either fry or poach the meatballs.
- To serve, heat the broth in the soup pot until simmering. Gently drop in the fried pr poached meatballs, and slowly bring the soup back to simmer so the meatballs heat through. Top with freshly grated cheese.
SOURCE: Lidia’s Italy