Meatballs in Broth
Soups • European
Description
Meatballs in broth
Ingredients
- Lean Beef 5 oz
- Onion 1 head
- Pork Mince 10 oz
- Wheat Flour 2 tablespoons
- Chicken Egg 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf 1 piece
- Green peppercorns 4 pieces
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Boil the chicken broth.
Step 2
Slice the onion into half-rings and sauté in oil until soft. Once cooled, pass it through a meat grinder. Combine with ground beef and pork, season with salt and pepper, and mix well.
Step 3
Crack the egg, add 2 tablespoons of cold water, and prepare a homogeneous mixture. Pour this mixture into the meat and mix.
Step 4
With hands moistened in cold water, divide the meat mixture into small balls the size of cherries, roll them in flour, place them on a tray, and refrigerate.
Step 5
Bring the broth to a boil, add the meatballs, bay leaf, and peppercorns, and season if necessary. Once the meatballs float, reduce the heat and cook for 3-4 minutes at a gentle simmer. Remove from heat, season with herbs, and serve in individual bowls, placing several meatballs in each.
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