Pork Meatballs in Broth

Pork meatballs in broth are a comforting and flavorful dish, with that rustic touch that can warm up a cold day. Here is the recipe to prepare delicious pork meatballs in broth, with an Italian twist.

Ingredients

• 500 g of ground pork
• 1 egg
• 50 g of stale bread
• Milk, as needed to soak the bread
• 50 g of grated Parmesan cheese
• Chopped parsley, to taste
• Salt and black pepper, to taste
• Nutmeg, a pinch
• 1.5 liters of meat or vegetable broth
• 2 cloves of garlic
• 1 onion
• 2 carrots
• 2 stalks of celery
• Extra virgin olive oil

Preparation

1. Begin by soaking the stale bread in milk for a few minutes, until it softens.
2. In a large bowl, combine the ground pork with the squeezed bread, egg, Parmesan, chopped parsley, salt, pepper and a pinch of nutmeg. Mix all the ingredients until you obtain a homogeneous mixture.
3. Form meatballs the size of a walnut and set them aside.
4. Peel and finely chop the garlic, onion, carrots, and celery.
5. In a large pot, heat a drizzle of extra virgin olive oil and sauté the chopped garlic and onion until they become translucent.
6. Add the pork meatballs and brown them on all sides.
7. Pour the meat or vegetable broth into the pot, add the carrots and celery. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the meatballs are cooked.
8. Make sure to taste and, if necessary, adjust the salt and pepper of the broth before serving.

Serve the meatballs hot, immersed in their flavorful broth with a sprinkle of Parmesan and, if you like, some crunchy bread on the side.

Curiosity

Meatballs are a very versatile dish and widespread in numerous Italian regional variations. In many regions, meatballs made with mixed meats or with the addition of local ingredients are common. In some versions, the meatballs are left to rest in the broth overnight, to intensify their flavor. It’s a dish that tells of home economics and the ability to transform simple ingredients into something delicious.