Meatball Broth or Caldo de albóndigas

Although born as a recipe for recycling, meatballs have never lost their charm. Surely among the most widespread and appreciated there are those fried and those with tomato sauce but today I want to offer you a variant as particular as tasty: meatballs in broth. The preparation is really simple because the meatballs are prepared in the traditional way, while as far as the broth is concerned, it is a simple vegetable broth. I have already shown you several times how to make it using fresh vegetables in proportion to taste. The choice is yours whether to add pasta and serve with a sprinkling of parmesan.

Ingredients

300 g of minced cheese• 2 tablespoons of Parmesan cheese

1 tablespoon of chopped parsley

1/2 clove of garlic

2 tablespoons of breadcrumbs

1 egg

2 l of water

2 carrots

1 stalk of celery

1 onion

2 potatoes

salt to taste

pepper to taste

Preparation

First prepare the vegetable broth. After peeling potatoes and carrots, peel the onion and cut all the vegetables, including celery into chunks of about 3 cm. Combine them in a pot and cover with water, salt and cook for 1 hour. To taste you can add other seasonal vegetables such as pumpkin or zucchini or even perfume the broth with a few stalks of parsley. While the broth is cooking, prepare the meatballs. Combine the minced meat, chopped parsley together with garlic, egg, breadcrumbs and Parmesan cheese in a bowl and season with salt and pepper. After kneading well, form rather small meatballs (about 2 cm in diameter) and as they are ready, place them on a plate.

Boil them in boiling broth for 15-20 minutes then serve them together with the same. A sprinkling of parmesan cheese will make everything even tastier.

Tip

If you prefer to prepare meatballs in broth with potatoes I advise you to strain the broth after the first hour of cooking, add 2-3 potatoes cut into chunks and cook them together with the meatballs: you will feel that delight. Alternatively you can try the fish balls in broth, equally delicious.

Preservation

I advise you to consume this dish at the moment or keep it maximum one day in the refrigerator, well covered with film, separating broth and meatballs. Heat it in a pot before consuming it.