Meatballs in Broth
Cozy up with a bowl of tender, flavorful Meatballs in Broth, a comforting dish that combines hearty meatballs and aromatic vegetables simmered to perfection in a savory chicken or beef stock. Made with a combination of ground beef and pork, enriched with Parmesan cheese, breadcrumbs, and fresh parsley, these meatballs are browned for added depth before being simmered alongside carrots, celery, and onions. Infused with the cozy flavors of bay leaf and thyme, this dish strikes the perfect balance of rich, savory, and wholesome. Perfect as a standalone dinner or served with crusty bread or rice, this one-pot wonder is a satisfying meal for any night of the week. Key ingredients like garlic, Parmesan, and fresh herbs elevate this easy-to-make recipe into a memorable family favorite.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 120 ml Milk
- 1 large Egg
- 50 g Parmesan cheese, grated
- 2 cloves Garlic, minced
- 3 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Olive oil
- 1 liter Chicken or beef stock
- 1 medium Carrot, sliced
- 1 medium Celery stalk, chopped
- 1 medium Onion, chopped
- 1 Bay leaf
- 2 Fresh thyme sprigs
- Salt (for broth, to taste)
- Black pepper (for broth, to taste)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix with clean hands or a spatula until evenly combined.
Using your hands, shape the mixture into small, even-sized meatballs, each about 1 inch in diameter. Place them on a clean tray or plate and set aside.
In a large pot, heat the olive oil over medium heat. Carefully add the meatballs in batches and brown them on all sides, about 2 minutes per side. Remove the browned meatballs and set them aside. They do not need to be fully cooked at this stage.
In the same pot, add the chopped onion, sliced carrot, and chopped celery. Sauté the vegetables over medium heat for 5-7 minutes until softened and fragrant.
Pour the chicken or beef stock into the pot and stir to combine. Add the bay leaf and thyme sprigs. Season the broth with salt and black pepper to taste.
Bring the broth to a gentle boil, then reduce the heat to a simmer. Carefully add the browned meatballs to the pot, ensuring they are submerged in the liquid.
Simmer the meatballs in the broth for 20-25 minutes, or until the meatballs are cooked through and tender, and the broth is flavorful.
Remove and discard the bay leaf and thyme sprigs. Taste and adjust the seasoning of the broth if needed.
Serve the meatballs and broth hot, garnished with additional chopped parsley if desired. Enjoy with crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
