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Meatball Broth

Name: Meatball Broth
Prep time: 20 min
Cook time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tbsp Paniermehl - Breadcrumbs; 100 g Capelli d'Angelo; 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

2 people

50 min - 1 hr

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.

Cook

Preparation

in 10-20 minutes

Cooking

in 40 minutes

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!

Ingredients

tbsp

Paniermehl - Breadcrumbs

100

Capelli d'Angelo

carrots

courgettes

potatoes

celery stalk

tbsp

beef broth

tbsp