Sunday, December 4, 2016

Meatballs in broth, the frugal dish that keeps you warm

Have you ever heard of this typical dish called "Monachine in brodo"? Perfect during the winter season the monachine are tiny little meatballs cooked in broth and served with some rustic bread.

The making of the monachine is extremely easy, you can also have a rich version or a lighter version, especially if you want to stay on a diet for healthy reasons or after the Christmas festivities.

Ingredients & Preparation for 4 people

350 gr beef minced meat (alternatively you can use minced turkey for an healthier version)
2 tbsp breadcrumb
100 gr grated parmisan or grana or pecorino
a small bunch of fresh pairsley
1 egg
[*some people also add a boiled potato in the mix]
For the broth you can do a classical vegetable one boiling together 1 carrot, half a celery and a small onion in 4 cups of water (or alternatively use a normal cube stock). 

Mix the minced meat with all the other ingredients (except for the parsley) and start shaping very tiny meatballs. 

Once they are all ready drop them in the broth and bring to the boil for about 15 minutes.


The smaller the meatballs are, the faster they cook, so always double check inside before turning the heat off.

This dish is extremely simple and genuine and if you want to keep it even simpler, you can only use the minced meat without adding the cheese or the egg in the mix, as the meat is already tasty. If you season it though, you will have a more delicate taste in the end.

Serve them in a plate for pasta with a sprinkle of fresh parsley and grated cheese, and some rustic bread on the side. Enjoy!