Sunday, August 4, 2013

Meatballs and broccoli stoup

Meatballs and broccoli stoup

1 large broccoli crown, cut into
small bouquets
2 tablespoons olive oil 
5 cloves garlic, 2 minced,3
1 large carrot, cut into cubes
1 medium onion, finely chopped
1 zucchini, cut into cubes
1.5 liters of water
300 g Orecchiette pasta (
ear shaped pasta) or ditalini 
500 g
ground veal
1 egg
1/2 cup bread crumbs, I used a full one
1 handful of grated Parmigiano or Romano cheese
2-3 fresh sage leaves, finely chopped
salt and pepper
optional 1 lemon

Preparation Method
In a large pot over medium heat with 2 tablespoons of oil, fry onion, then add
3 cloves chopped garlic, carrots and allow to cook for 5 minutes, stirring slightly. Then add zucchini, broccoli and water. Add salt and pepper and let boil for about 10 min covered with a lid.
Meanwhile, make the meatballs by mixing the meat with egg, remaining garlic, breadcrumbs, cheese, sage, salt and the pepper, then form small balls.   After cooking vegetables,add pasta and meatballs, stir gently and leave on medium heat, uncovered, until boiling them. If you want you soup a little bit sour, squeeze 1 lemon into the pot and let it to a boil for 1 min.



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