Polpette di Manzo e Maiale in Brodo (Beef and Pork Meatballs in Herby Broth)
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Ingredients
- 250 g beef mince
- 250 g pork mince
- 60 g fresh breadcrumbs
- 1 eggs
- 40 g parmesan, grated
- 1200 ml chicken stock
- 2 carrots, diced
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 32 g
- Carbohydrate
- 11.5 g
- of which sugars
- 3.4 g
- Fat
- 23.7 g
- of which saturates
- 9.6 g
- Fibre
- 1.6 g
- Salt
- 3.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef and pork mince with the breadcrumbs, egg and parmesan, season with black pepper and shape into 20 small meatballs.
- 2
Bring the chicken stock to a simmer in a large pot and add the carrots, cooking for 5 minutes.
- 3
Lower the meatballs into the simmering stock and cook for 10-12 minutes until cooked through with no pink remaining.
- 4
Stir through the parsley just before serving.
- 5
Ladle the meatballs and broth into bowls to serve.
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