Italian Wedding Soup - Polpettine in Brodo

Succulent simple Italian soup that you will love.

Prep Time 10

Cook Time 15

Total Time 25

Servings people

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