Meatballs in Vegetable Broth

Ingredients

• 1 old-fashioned roll
• 250 ml hot milk
• 200 g minced veal (or veal tripe)
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 bunch parsley
• 750 g mixed fresh vegetables cauliflower, savoy cabbage, green beans, peas, carrots, leeks, cleaned and weighed
• 1 onion
• 2 tbsp butter
• 1.2 l meat broth (instant or homemade)
• Salt
• Pepper (freshly ground)
• 60 g small short thin pasta
• parsley

Instructions

1. 1.

   Cut the roll into slices, pour hot milk over them in a deep dish, soak for ½ hour.

2. 2.

   Squeeze out excess liquid and mix with veal, salt, pepper, and nutmeg. Wash, dry, and finely chop parsley; knead it into the meat mixture. Form small meatballs from the dough and set aside.

3. 3.

   Prepare all vegetables: clean and wash them. Cut cauliflower into florets. Roughly break savoy cabbage into pieces. Trim ends of beans and snap once. Separate peas from pods. Slice carrots. Divide leeks into rings. Peel and chop onion.

4. 4.

   Melt butter in a large pot, sauté onion until translucent, add hot broth, bring to a boil.

5. 5.

   Add vegetables to the broth, simmer covered on low heat for 10–15 minutes.

6. 6.

   Add pasta and meatballs to the soup; continue gentle simmering for another 10 minutes.

7. 7.

   Before serving sprinkle chopped parsley leaves over the dish.