Italian Wedding Soup – Polpettine in Brodo is a fresh and tasty recipe of meatballs in a soup. A novel recipe that always makes a change – a good one that most people ask for the recipe. Serve this lovely Italian recipe as a soup of as a main dish. Traditionally the recipe contains veal but pork or beef are good substitutes.

Italian Wedding Soup – Polpettine in Brodo

Succulent simple Italian soup that you will love.

4.59 from 36 votes

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Course: Soup

Cuisine: Italian

Keyword: Beef, Bread, Cheese, Dairy, Eggs, Nuts, Parmesan, Pork, Soup, Stock, Veal

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 190kcal

Ingredients

2 cups beef stock canned
2 cups chicken stock canned
1 cup water
1 slice white bread crust removed
1 tbsp milk
1/2 lb ground veal pork or beef
1 large eggs
2 tbsp Parmesan grated
1 grate nutmeg
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.
2 cups beef stock, 2 cups chicken stock, 1 cup water
Place the bread and milk in a mixing bowl and mash with a fork to make a smooth paste.
1 slice white bread
Add the remaining ingredients and mix thoroughly.
1 tbsp milk, 1/2 lb ground veal, 1 large eggs, 1 grate nutmeg, Salt, ground pepper
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.
2 tbsp Parmesan

Nutrition

Italian Wedding Soup – Polpettine in Brodo