Veal Meatballs in Broth

Polpettine in Brodo

Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Since the broth is a principal ingredient here, a good homemade meat broth will make all the difference in this simple, comforting soup.


  • 4 cups homemade meat broth
  • 1 slice white bread
  • 1 tablespoon milk
  • 6 ounces ground veal
  • 1 large egg
  • 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
  • Pinch freshly grated nutmeg
  • Salt


  1. Put the broth in a soup pot, cover, and bring to a boil over high heat. Lower the heat so that the broth simmers steadily.
  2. Remove and discard the crust from the bread. Put the bread and milk in a small bowl.
  3. Put the veal, egg, cheese, and nutmeg in a medium bowl. Mash the bread and milk together with your hands until it is a smooth pulp, then add it to the meat. Season with salt. Mix everything together thoroughly with your hands. Shape the mixture into little meatballs, about ½ inch in diameter.
  4. Put the meatballs into the simmering broth and cook for 10 minutes. Serve with a sprinkling of freshly grated Parmigiano on top.