Meatballs in Broth with Potatoes

Meatballs in broth with potatoes are a hearty and comforting dish. Here’s how to prepare them in an Italian style:

Ingredienti per le polpette:

• 300 g ground meat (mixed pork and beef)
• 50 g stale bread
• 50 ml milk
• 1 egg
• 1 garlic clove
• Chopped parsley to taste
• Salt and pepper to taste
• Grated Parmesan to taste

Ingredienti per il brodo:

• 1.5 l meat or vegetable broth
• 2 medium potatoes
• 1 carrot
• 1 celery rib
• 1 onion
• Salt to taste

Preparation

1. Start by preparing the meatballs. Soak the stale bread in the milk for a few minutes.
2. In a bowl, combine the ground meat, squeezed bread, egg, minced garlic, parsley, salt, pepper, and a handful of grated Parmesan. Mix well until you obtain a homogeneous mixture.
3. Shape into small meatballs, the size of a walnut, and set aside.
4. For the broth, clean and chop the carrot, celery, and onion. Peel the potatoes and cut them into cubes.
5. Bring the broth to a boil in a large pot, then add the onion, celery, and carrot.
6. Lower the heat and cook for about 20 minutes.
7. Add the meatballs to the broth and continue cooking for another 10 minutes.
8. Finally, add the cubed potatoes and continue cooking until the potatoes are tender, usually about 15-20 minutes.
9. Adjust salt if necessary.

Serve the meatballs in broth with potatoes hot, perhaps sprinkled with additional grated Parmesan and chopped parsley.

**### Curiosità ** Meatballs are a classic of Italian home cooking and every family has its own version. This dish, together with the broth in which they cook, is perfect for warming up cold winter days, as well as being a great way to get children to eat meat and vegetables.