Name: Italian Meatball Soup - Polpettine in Brodo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 1/2 cups beef stock (375 ml); 1 1/2 cups chicken stock (375 ml); 1 tbsp milk (15 ml); 1 cup water (250 ml); 1 slice white bread (crust removed); 1/2 lb ground veal (pork, or beef, 225 g); 1 large eggs; nutmeg (grated); 2 tbsp Parmesan (grated, 30 ml); salt (to taste); ground pepper (to taste)

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Italian Meatball Soup – Polpettine in Brodo is an Italian classic meaty soup that is a entire meal in a single bowl. Every ingredient that goes into this meal merge together to make a perfect creation. This is an ideal winter warmer and perfect comfort food. I normally serve this with Garlic Bread for a main dish or on its own for a starter. It adds an extra texture but also for the dunking factor. The fact that you can cook this recipe in only 20 minutes means you can have it even when in a rush. This is one of those dishes my children and grandchildren adore.

Italian Meatball Soup - Polpettine in Brodo

A classic Italian recipe that is a lovely winter warmer and ideal comfort food.

4.82 from 44 votes

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Course: Soup

Cuisine: Italian

Keyword: Pork, Soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 141kcal

Ingredients

1 1/2 cups beef stock 375 ml
1 1/2 cups chicken stock 375 ml
1 tbsp milk 15 ml
1 cup water 250 ml
1 slice white bread crust removed
1/2 lb ground veal pork, or beef, 225 g
1 large eggs
nutmeg grated
2 tbsp Parmesan grated, 30 ml
salt to taste
ground pepper to taste

Instructions

Combine the beef and chicken stocks and water in a pot and bring to a simmer over moderate heat.
Place the bread and milk in a mixing bowl and mash with a fork to make a smooth paste.
Add the remaining ingredients and mix thoroughly.
Form into small meatballs about 1/2 inch (2.5 cm) in diameter.
Place in the simmering stock and cook for 10 minutes.
Serve garnished with freshly grated Parmesan cheese.