Boccette in Brodo with Herbed Meatballs

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped 1 tablespoon fresh basil, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, lightly beaten 1 egg, lightly beaten
• For the broth: For the broth:
• 1 liter (4 cups) beef or chicken broth 1 liter (4 cups) beef or chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
4. 4.
   Add the broth, bay leaf, salt, and pepper to the pot. Bring to a boil.
5. 5.
   Gently drop the meatballs into the boiling broth. Reduce the heat to low and simmer for 20-25 minutes, or until the meatballs are cooked through.
6. 6.
   Remove the bay leaf from the pot and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Boccette in Brodo hot, garnished with fresh parsley or grated Parmesan cheese.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of ground beef and ground pork.
• Fresh herbs — Opt for fresh herbs instead of dried ones to enhance the flavor of the meatballs. If fresh herbs are not available, use half the amount of dried herbs.
• Parmesan cheese — Grate the Parmesan cheese yourself for the best flavor. Avoid using pre-grated cheese as it may contain additives.

Tips & Tricks

• For a lighter version, you can use ground turkey or chicken instead of beef.
• Add a pinch of red pepper flakes to the meatball mixture for a hint of spiciness.
• Serve the soup with crusty bread for a complete meal.
• Make a double batch of meatballs and freeze them for future use.
• Customize the broth by adding vegetables like zucchini or spinach.

Serving advice

Serve the Boccette in Brodo as a comforting main course. Accompany it with a side of crusty bread and a fresh green salad for a well-rounded meal.

Presentation advice

Garnish each bowl of Boccette in Brodo with a sprinkle of fresh parsley or grated Parmesan cheese. Serve it in shallow bowls to showcase the beautiful meatballs and flavorful broth.