Meatballs in Beef Broth
- For the meatballs
day-old White roll
- 250 milliliters
- 200 grams
minced Veal shank (or sausage meat)
- 1 bunch
For the meatballs, cut bread into slices and place in a deep dish with hot milk. Soak for 30 minutes.
Squeeze bread and mix in a bowl with beef, salt, pepper and nutmeg. Rinse parsley, shake dry and chop. Knead into meat mixture. Form small meatballs and set aside.
For the vegetables, rinse, trim and prepare all vegetables. Break cauliflower into florets. Break apart cabbage leaves. Cut ends of green beans and break into smaller pieces. Remove peas from pods. Cut carrots into slices. Cut leeks into rings. Peel onion and chop.
Melt butter in a large saucepan and saute onion until soft. Pour in broth and bring to a boil.
Place vegetables in broth and cook covered over low heat for 10-15 minutes.
Add noodles and meatballs. Gently simmer for 10 minutes.
Sprinkle with parsley leaves before serving