Festive broth with mini meatballs and rice

Ingredients

For 1 serving

• Beef broth500 ml
• Ground veal110 g
• Eggs0.5
• Parmigiano Reggiano15 g
• Breadcrumbs10 g
• White rice45 g
• Escarole100 g
• Parsley4 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: November – January

Method

1. Finely chop the parsley. In a bowl mix the veal mince with the egg, half the grated Parmesan, the breadcrumbs, parsley and a pinch each of nutmeg and salt until even.
2. With damp hands shape small meatballs, the size of a hazelnut, and set them on a plate.
3. Wash the escarole, discard any damaged outer leaves and cut it into thin strips.
4. Bring the beef stock to the boil, taste and adjust the salt; add the rice and cook for 8 minutes over medium heat.
5. Add the meatballs and escarole and cook for 8 more minutes over medium-low heat, without stirring too much, until the meatballs are firm and cooked through and the rice is tender.
6. Serve piping hot with the remaining Parmesan.