Meatball Broth

Meatball Broth

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Martha Carabott

A bowl of warm soup is the best dish for cold days. In Malta, this traditional meatball broth recipe (also called “Brodu”) is very popular, especially in winter.


2 tbsp Paniermehl - Breadcrumbs
100 g Anellini
2 carrots
2 courgettes
2 potatoes
1 celery stalk
1 tbsp beef broth
1 tbsp tomato paste
250 g minced beef
1 tbsp grated cheese
1 egg
to taste salt and pepper


  • Cut the carrots, marrows and potatoes into small pieces.
  • Simmer them in water and add the beef broth, the tomato paste and the celery. Cook for about 20 minutes.
  • Combine the minced beef, egg, grated cheese, salt, pepper and breadcrumbs.
  • Form the mixture into small balls. Refrigerate for 10 minutes.
  • Bring the broth to boil and put in the meatballs. Let it boil for another 10 minutes.
  • Boil some water into a small saucepan. Put in the Anellini pasta and let it cook for about 10 minutes.
  • When ready, top the pasta with broth, vegetables and meatballs. Enjoy!
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