When we think of meatballs, I believe we all imagine something extremely pleasant. There are so many variations ranging from white meat or red meat or even made with vegetables and sometimes even with cereals.
In my life, I’ve eaten some strange meatballs, but I’ve always preferred the more classic ones, made by mom or grandma, you know. By classic, I mean those prepared with ground beef and seasoned with simple ingredients.
In this recipe, I ventured into a standard preparation by combining the egg with the ground meat then seasoned with salt, grated cheese, oil, and breadcrumbs. Initially, I created the balls and seared them in a pan with melted butter and finally cooked them in soup with carrots, potatoes, and onion.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
For the meatballs in soup
- 1.1 lbs ground beef or veal
- to taste extra virgin olive oil
- to taste salt
- 1 egg
- 4 tsps grated Parmesan cheese
- 1 tbsp breadcrumbs
- 4 carrots
- 1.1 lbs potatoes
- 1 white onion
- 1 pat butter
- 1/2 cup white wine
- 1 quart water
- 1 tsp tomato paste
- 2 leaves bay leaves
- to taste fresh basil
Tools
- Pots
Steps
To make the meatballs in soup
To start, put the ground meat in a large bowl and add salt, oil, cheese, and breadcrumbs
Continue mixing everything with your hands until you form a homogeneous and well-blended dough
At this point, form balls with your hands and place them on a plate or tray
Next, peel the carrots and potatoes, slice the carrots, and cut the potatoes into irregular pieces
To finish with the vegetables, slice the onion, first in half and then into slices
Proceed by melting the butter pat in a saucepan, then sear the meatballs for a few minutes and turn off the heat
Next, take a pot and sauté the onion with olive oil, and after a few minutes, add the carrots
Continue by adding the white wine, letting the alcohol evaporate, and then add the water
Complete the broth by adding the tomato paste, salt, bay leaves, and basil leaves
We’ve reached the point of dropping the previously seared meatballs into the pot with the broth, letting them cook for about 45 minutes over medium heat
Finally, add the potatoes, stir, and let it cook with the lid on
Finally, open the lid and ensure that the vegetables and meatballs are fully cooked, then turn off the heat and let rest for about 30 minutes
As the last step, put a portion of meatballs in a bowl or deep plate and serve garnishing with a drizzle of raw oil and some chives
Tip!
With the leftover soup, you can also create a delicious pasta dish the next day.
