Meatballs in Broth

Soups | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meatballs in broth

Ingredients

Lean Beef - 7.1 oz
Onion - 1 head
Pork Mince - 10.6 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.