Italian Meatball Soup

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                            FOOD FUNNY
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Thanks to David Craig for this one:

First there was mad cow disease, then there was bird flu, and now swine
flu. Good Lord, it’s Farmageddon!

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                            TODAY'S RECIPE
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Soaking some bread in milk and adding it to the meat mixture is the
Italian secret to moist, flavorful meatballs.

Italian Meatball Soup (Polpettine in Brodo)

1 slice white bread, crust removed
1 Tbs (15 ml) milk
4-6 cups (1-1.5 L) chicken or beef stock, or equal parts of both
1/2 lb (225 g) ground beef, veal, or pork, or combination of these
1 egg
3 Tbs (45 ml) freshly grated Parmesan cheese plus additional for garnish
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Combine the bread and milk in a small bowl and allow to sit for 10
minutes. Meanwhile, bring the stock to a simmer in a large pot over
moderate heat. Mash the bread with a fork and add it to a bowl along
with the meat, egg, Parmesan, and seasonings. Mix well with your hands
and form into 1/2-inch (2 cm) balls. Put the meatballs in the simmering
stock and cook for 15 minutes. Serve garnished with some grated Parmesan.
Serves 4 to 6.
Received on Mon Dec 28 02:32:23 2009