Pasta with meatballs in broth is a complete and nutritious dish, perfect for gray winter days, when warm and slightly brothy foods have a strengthening power over us as well as being very rewarding.
It is a traditional preparation, made with simple and genuine ingredients like vegetables, eggs, meat, and cheese, prepared as our mothers and grandmothers did before them.
Little effort, healthy ingredients, and lots of goodness for a dish suitable for the whole family.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 473.36 (Kcal)
- Carbohydrates 30.04 (g) of which sugars 2.49 (g)
- Proteins 31.69 (g)
- Fat 25.01 (g) of which saturated 9.13 (g)of which unsaturated 8.88 (g)
- Fibers 2.84 (g)
- Sodium 586.35 (mg)
Indicative values for a portion of 262 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 onion (golden)
- 1 carrot (large)
- 1 stalk celery
- 1 leaf bay leaf
- 3.5 oz tomato puree
- to taste coarse salt
- 2 tbsp extra virgin olive oil
- 10 oz spaghettini (broken)
- 5.3 oz ground beef (not too lean)
- 1.4 oz Grana Padano PDO (grated)
- 0.5 oz breadcrumbs
- 2 eggs (large)
- to taste parsley
- 5.3 oz ground veal (not too lean)
Tools
- 1 Pan
Steps
To prepare pasta with meatballs in broth, put a pan with a diameter of 8.7 inches with about 1.6 quarts of water on the stove.
Add onion, celery, carrot, tomatoes or puree, a bay leaf and cook on low heat covered with a lid, for half an hour from boiling.
Meanwhile, prepare the meatballs by mixing ground beef and veal with 2 eggs, grated Grana (or Parmesan), chopped parsley and breadcrumbs previously soaked and then squeezed.
Shape this mixture into walnut-sized meatballs.
I usually do not strain the broth but leave the small vegetable pieces.
For those who prefer, you can strain it at this stage.
Season the broth with salt and add a drizzle of oil (for a lighter dish, I often add the oil only at the end, with the heat off), drop in the meatballs using a spoon and slide them in gently.
Try not to overlap them.
Raise the heat so the broth comes back to a boil, then cook on low heat covered with a lid.
Move the meatballs as little as possible, especially at the start of cooking.
They will be ready in about 15 minutes.
After this time, remove the meatballs. In the pan containing the broth, pour in the broken spaghettini in small parts.
Cook until done. In the end, the pasta should be brothy, but not too much.
With the heat off, add a spoonful of Grana, stir.
Serve the pasta with meatballs in broth immediately with a drizzle of raw olive oil, a sprinkle of grated cheese, and, if desired, freshly ground black pepper.
Pasta with meatballs in broth, once ready, should be consumed immediately. The broth with meatballs can be stored in the fridge for one or two days.
If fresh ingredients were used, broth and meatballs (once cold) can also be frozen.
If fresh ingredients were used, broth and meatballs (once cold) can also be frozen.
Here’s a selection of great products useful in the kitchen. Many of these have been bought and tested by me personally. The list will be constantly updated.
To view recommended products click here.
To view recommended products click here.
