Serves 6 to 8
2 slices bread, crust removed
1/3 cup milk or ricotta cheese
1/4 cup grated Parmigiano Reggiano or Pecorino cheese
1 tablespoon minced parsley
1 tablespoon grated lemon zest
Salt to taste
Grinding black pepper
1/4 pound ground chuck
1/4 pound ground pork
1/4 pound ground veal
One 2-pound bag frozen ready to cook mixed vegetables
2 quarts low fat canned chicken or beef broth
One 28-ounce can diced plum tomatoeS
Shred the bread into small pieces and place them in a bowl. Pour the milk over the bread or stir in the ricotta cheese. Let the mixture stand for 5 minutes. Stir in the grated cheese, parsley, lemon zest, salt and pepper and mix well. Add the meats and mix with your hands to blend the ingredients well.
Preheat the oven to 350°F.
Have a bowl of water handy to keep your hands wet while making the meatballs. Scoop up about 2 teaspoons of the mixture and roll it into a small ball with your hands. Place the meatballs on a lightly sprayed baking sheet. Continue making meatballs and place them on a baking sheet, spacing them so they do not touch one another. Bake the meatballs for about 12 minutes or until they begin to brown. Transfer them with a slotted spoon to a soup pot or crock pot. Stir in the vegetables, and the broth. If the tomatoes are whole and not pre-diced, use a kitchen scissors to cut the tomatoes into bits in the can and add them to the soup. Bring the mixture to a boil, then lower the heat and cook for 10 minutes.
Variation: Add 1 cup cooked small pasta like ditalini or elbows to the soup.
This recipe is featured on show 2014 – Meatballs? You Bet!
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