A strong stock enriched with meatballs is traditionally served at the start of a southern Italian Christmas feast. Fresh stock is a good source of calcium.
SERVES 6
PREP TIME 20 MINS
COOK TIME 10 MINS
Bowl
Plate
Saucepan
Wooden Spoon
| 14 oz (400g) lean minced meat |
| 6 oz (175g) fresh breadcrumbs |
| 1 garlic clove, finely chopped |
| 2 tbsp finely chopped flat-leaf parsley, plus extra to garnish |
| 2 large eggs, beaten |
| a little milk |
| Salt and freshly ground black pepper |
| 2–3 tbsp plain flour |
| 1.5 liters hot strong chicken or beef stock |
| 1. Work the minced meat with the breadcrumbs, garlic, parsley, and eggs to a soft paste – you may need a little milk or more breadcrumbs. Season. |
| 2. Spread the flour on a plate. With damp hands, pinch off little pieces of the paste and form into balls no bigger than a marble. Season the flour and roll the balls through it to coat and reserve. |
| 3. Bring the stock gently to the boil and slip in the meatballs. Reduce the heat to a steady simmer and poach the meatballs until firm, for about 10 minutes. Garnish with parsley. |
| Fat: 77.97 g | Fiber: 8.37 g |
| Iron: 17.16 mg | Sugar: 93.08 g |
| Calcium: 2180.33 mg | Sodium: 6614.84 mg |
| Potassium: 6717.79 mg | Calories: 2417.19 kcal |
| Protein: 197.17 g | Vitamin A: 3671.24 IU |
| Vitamin C: 15.81 g | Carbohydrates: 215.97 g |
| Saturated Fat: 35.29 g | Cholesterol: 772.41 mg |