Polpettine in Brodo – Tiny Meatballs in Soup
Ingredients
For 4 Person(s)
For the Polpettine:
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1/2 pound ground beef
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1/2 pound grated Pecorino cheese
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1/4 pound bread crumbs
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4 large eggs
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4 cloves garlic finely chopped
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1 tablespoons fresh parsley finely chopped
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2 large onions finely chopped
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4 large carrots
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1 pound spinach
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grated Parmigiano cheese
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salt
Directions
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Add 6 quarts of water and the two chopped onions to a pot. Salt the water as desired.
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Bring the water to a boil and let it simmer for 1 hour.
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Meantime, prepare the polpettine (meatballs).
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In a bowl, add the ground beef, the cheese, bread crumbs, eggs and the parsley and garlic both very finely chopped.
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Mix all the ingredients very well and roll the polpettine about 1/2″ in diameter.
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Once the water has simmered for 1 hour, add the carrots and celery cut in large pieces and cook for 15 minutes.
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Add the polpettine and cook for an additional 15 minutes.
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Add the spinach and cook for and additional 5 minutes.
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Serve in a bowl and garnish with grated Parmigiano cheese.