Little beef meatballs in broth with vegetables and croutons

Ingredients

For 1 serving

• Lean ground beef130 g
• Eggs0.5
• Parmigiano Reggiano12 g
• Breadcrumbs8 g
• Beef broth400 ml
• Carrots80 g
• Celery40 g
• Savoy cabbage100 g
• Croutons25 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: October – March

Method

1. In a bowl mix the lean minced beef with the eggs, half the grated Parmigiano Reggiano, the breadcrumbs, chopped parsley, salt and pepper until evenly combined; with wet hands shape it into hazelnut-sized meatballs.
2. Peel the carrots, wash the celery, remove the outer leaves and core of the savoy cabbage and cut everything into 1 cm dice.
3. Bring the meat stock to the boil in a pan, add the vegetables and cook over medium heat for 10 minutes, until tender.
4. Lower to a gentle heat, drop the meatballs into the stock and cook for 8 minutes at a light simmer, without stirring too much, until they float and are firm.
5. Taste the stock and adjust the salt. Serve in a bowl with the remaining Parmigiano and the bread croutons.