Meatballs in broth

February 5, 2014


  • 150 g of lean minced meat
  • 50 g of cooked ham
  • a piece of butter
  • 1 whole egg
  • soft inside of bread (half a loaf)
  • meat broth
  • nutmeg
  • salt
  • parmesan cheese
  • breadcrumbs
  • pepper


This very nutritious recipe is particularly suitable for the winter months, especially if you are feeling debilitated by seasonal ailments.

The procedure is quite simple and begins by soaking breadcrumbs in a cup of broth.
Afterwards squeeze it out and put it in a bowl with the minced meat, finely chopped ham, small piece of butter, egg, nutmeg, salt and Parmesan cheese.

Mix it all together and make sure the mixture turns out rather dry: if not, add parmesan cheese.

At this point, form patties a little larger than a hazelnut with the mixture, coat them in bread crumbs, and boil them in a pot of broth.

After three to four minutes, taste a meatball to make sure it is cooked on the inside as well.
When cooked, serve the meatballs very hot along with their broth.

A word of advice

To make this dish even more nutritious and flavorful, you can add parmesan cheese and pepper to the plates when serving.