Name: Italian Wedding Soup - Polpettine in Brodo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups beef stock (canned, 500 ml); 2 cups chicken stock (canned, 500 ml); 1 cup water (250 ml); 1 slice white bread (crust removed); 1 tbsp milk (15 ml); 1/2 lb ground veal (225 g, pork or beef); 1 large egg; 2 tbsp parmesan cheese (30 ml, grated); 1 grate nutmeg; Salt (to taste); ground pepper (to taste)

Jump to Recipe Print Recipe

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.

Italian Wedding Soup - Polpettine in Brodo

Succulent simple Italian soup that you will love.

4.59 from 36 votes

Print Pinterest Add to Collection

Course: Soup

Cuisine: Italian

Keyword: Beef, Pork, Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: people

Calories: 190kcal

Ingredients

2 cups beef stock canned, 500 ml
2 cups chicken stock canned, 500 ml
1 cup water 250 ml
1 slice white bread crust removed
1 tbsp milk 15 ml
1/2 lb ground veal 225 g, pork or beef
1 large egg
2 tbsp parmesan cheese 30 ml, 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.
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.