Meatballs in Broth

Name: Meatballs in Broth
Yield: serves 8 to 10
Ingredients: 1 1/3 pounds ground pork; 2/3 pound ground veal; 2 large eggs, beaten with a pinch of salt; 1/2 cup fine dry bread crumbs; 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano; Zest of 1 medium orange (about 2 teaspoons); 1 tablespoon pine nuts, toasted and chopped; 2 tablespoons golden raisins, softened in hot water, drained, and chopped; 1/2 teaspoon kosher salt; All-purpose flour for dredging, about 2 cups or as needed; 1/2 cup vegetable oil, or as needed, for frying meatballs; 3 to 4 quarts Chicken Stock (page 385); Freshly grated Grana Padano or Parmigiano-Reggiano; 2 trays or baking sheets, and wax paper or parchment; a heavy non-stick skillet, 12-inch diameter or larger, for frying the meatballs, or a large pot for poaching them; a 6- or 8-quart soup pot

December 9, 2011

In Umbria, small meatballs are often served simply, floating in a bowl of hot chicken broth. This is a fine custom, in my opinion: it makes the soup more special and substantial, and the broth enhances the carefully homemade meatballs. The diminutive pork-and-veal polpette in this recipe incorporate small amounts of plump raisins, pine nuts, and orange zest—delicate flavors that might be overwhelmed by bold pasta sauce but stand out in a spoonful of light, clear broth. You can either fry or poach the meatballs (the fried have more flavor; the poached are healthier), but either way they are delicious.

Recipe notes

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