Meatballs in broth
6 servings
30 minutes
Meatballs in broth are a cozy dish of European cuisine that warms the soul. Its history traces back to home cooking when housewives sought ways to make meatballs soft and juicy. In delicate chicken broth, meatballs acquire an amazing texture, while spices—bay leaf and peppercorn—add a subtle aroma. The combination of beef and pork mince creates a rich flavor, and sautéed onions add a sweet depth. Meatballs cook in just a few minutes, but the result is exquisite simplicity. This dish is served hot, often with herbs, and is perfect for cool evenings. Meatballs in broth can be eaten as a standalone dish or served with bread, and their softness and richness make it a favorite among children and adults.
1
Cook chicken broth.
2
Slice the onion into half rings and fry in oil until soft. Once cooled, pass through a meat grinder. Combine with beef and pork mince, season with salt and pepper, and mix.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Ground beef: 200 g
- Ground pork: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Crack an egg, add 2 tablespoons of cold water, and prepare a homogeneous mixture. Pour this mixture into the minced meat and mix.
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
4
With hands wet in cold water, divide the minced meat into small balls the size of cherries, roll them in flour, place them on a tray, and put them in the refrigerator.
- Wheat flour: 2 tablespoons
5
Bring the broth to a boil, add the meatballs, bay leaf, and peppercorns, season if necessary. Once the meatballs float, reduce the heat and simmer for 3-4 minutes. Remove from heat, season with herbs, and serve in portioned plates, placing a few meatballs in each.
- Bay leaf: 1 piece
- Black peppercorns: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
