Ingredients
- 2 to 3 lean beef bones, for flavor
- 1 large onion, cut into 1/2--inch
- 1 carrot, cut into 1/2-inch dice
- 2 celery ribs, cut into 1/2-inch dice
- 1 cup fresh bread crumbs
- 1/2 cup pecorino
- 2 tablespoons chopped parsley leaves
- Salt and freshly ground black pepper
- 3/4 pound ground veal
Directions
To make the beef stock: in a medium-sized stockpot oven, place the beef bones, carrot, onion, and celery. Add water enough to cover, salt generously, and bring to a boil. Lower the heat and let the broth simmer for an hour. Conversely, use 8 cups good-quality beef stock.
After the stock has simmered for 1 hour, drain through a fine sieve, reserving the bones and vegetables. Set the reserved ingredients aside and return the strained stock to the stovetop. Using a slotted spoon, skim any extra fat from the top of the broth. Bring the broth back to a boil over medium heat and lower to a simmer to reduce.
Meanwhile, place the bread crumbs, grated pecorino, parsley, and meat in a mixing bowl. Salt and pepper the meat, using your hands to mix as you season so that the meat is seasoned throughout. Once the meat is well mixed, use your hands to form small meatballs, about the size of walnuts.
Using a slotted spoon, gently drop the meatballs into the gently simmering broth. Let the broth and meatballs cook until the broth is reduced by 1/3 and the meatballs are cooked through, about 1 hour.
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By Cooking Cutie11
Rockland County, NY
on April 02, 2010
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I made a few mistakes when I made this. I ignored the "fresh bread crumbs" part and used dried, seasoned bread crumbs-that was a horrible mistake on my part because the meatballs tasted overwhelmingly bread-crumby and too seasoned/salty. Second, I felt like the meat needed and egg to bind it but didn't add one, and when I simmered the meatballs, they fell apart a bit. Next time, I'll be sure to use the fresh bread crumbs and add one egg to the meat. I bought Kitchen Basics beef stock, which I was happy with. I thought the dish was good overall, and I served it over some rigatoni.
By mev_11903927
Greensboro, GA
on January 09, 2010
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STILL ANOTHER GREAT RECIPE FROM THE MASTER. EASY TO MAKE, JUST TAKES SOME TIME...MOSTLY THIS IS SIMMERING TIME. MAKES THE HOUSE SMELL LIKE GRAM'S COOKING IN THE KITCHEN. COMFORTING. I LIKE TO THROW SOME HOMEMADE NOODLES IN THE BROTH WHEN I SERVE IT. ALSO, I USED BEEF AND/OR CHICKEN BROTH INSTEAD OF WATER ..AND EITHER OR BOTH ARE GOOD. MISS MARIO IN THE KITCHEN, BUT STILL GET TO SEE HIM ON IRON CHEF!
DEFEATS THE PURPOSE OF THIS DISH TO NOT MAKE YOUR OWN STOCK...REALLY!
By staceybhirsch_8...
Northridge, CA
on March 21, 2009
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This is a great soup for any occasion. I didn't have time to make my own stock, but I will next time.
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