Dish

Boccette in brodo

Italian meatball soup

Boccette in brodo is a comforting and nourishing soup that is perfect for cold weather. The meatballs are made with ground beef, breadcrumbs, Parmesan cheese, and parsley, and are simmered in a flavorful broth with carrots, celery, and onions. The soup is typically served with crusty bread for dipping.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Boccette in brodo is a traditional Italian soup that has been enjoyed for generations. It is believed to have originated in the Emilia-Romagna region of Italy, where it is still a popular dish today. The name "boccette" means "small balls" in Italian, referring to the meatballs that are the star of the dish.

Dietary considerations

Gluten-free options are available by using gluten-free breadcrumbs. This dish is not suitable for vegetarians or vegans.

Variations

Variations of boccette in brodo can include different types of meat for the meatballs, such as pork or veal. Some recipes also call for the addition of rice or pasta to the soup.

Presentation and garnishing

Boccette in brodo is typically served in a large soup bowl, with the meatballs and vegetables visible in the clear broth. A sprinkle of fresh parsley or grated Parmesan cheese can be used as a garnish.

Tips & Tricks

To make the meatballs tender and flavorful, be sure to use a combination of ground beef and pork. Adding a bit of grated onion to the meat mixture can also enhance the flavor.

Side-dishes

Crusty bread is the perfect side dish for boccette in brodo, as it can be used for dipping in the flavorful broth. A simple green salad can also be served alongside the soup.