Little Meatballs for Soup

Whenever I make the chicken broth for an important meal, I sometimes include these little meatballs. Once cooked to completion in the broth, they appear light gray in color. You can enjoy the soup with meatballs alone or add escarole and rice, crepes, or croutons.  I usually make the crepes, which are easier to make than these little meatballs, so often the little meatballs don’t make it into the soup even though they are great.

4 large eggs

2 1/2 lb. 90%-lean ground beef* (optionally, 1 1/4 lb lean ground beef, 1 1/4 lb ground veal)

1 cup grated Pecorino Romano

1 cup plain breadcrumbs

1/2 tsp black pepper

1/2 tsp salt

2 Tbsp curly parsley, chopped

 

*Any ground beef labeled as round, chuck, or sirloin should be lean enough.

 

1.     Using your hands, thoroughly mix all the ingredients. Extra mixing has a tenderizing effect. Five minutes should be sufficient.

2.     Roll into little meatballs 3/4 inch in diameter.

3.     Add meatballs to boiling water and cook for 5 minutes. The meatballs are not fully cooked at this point, so do not eat them.

4.     Drain using a colander or slotted spoon. (If you will not be using the meatballs immediately, allow them to cool and then store in a container or plastic bag. They can be frozen for months.)

5.     Add to simmering chicken soup and cook for 30 minutes, stirring occasionally.

  

Make ahead: These partially cooked meatballs can be frozen for months.