Sicilian Meatball Soup

Sicilian Meatball Soup

For the meatballs:

1 1/4 pounds ground veal or beef (not too lean, I’d suggest chuck)

2 eggs

3 ounces pecorino pepato (pecorino romano with peppercorns in it — substitute regular romano if need be), grated

2 ounces Italian bread dipped in milk

1/4 cup bread crumbs

1-2 cloves garlic and a small bunch of parsley, minced

Salt & pepper to taste

For the Broth:

A piece of bone with marrow

1/2 a chicken

A small onion

A small stick of celery and a carrot, tied together

2-3 plum tomatoes

Place you minced meat on your work surface and work into it the two eggs, the bread, which should be thoroughly soaked (this is the secret to making meatballs that are moist and tender, rather than dry and hard), the minced herbs, the grated cheese and a pinch each salt and pepper. Form the mixture into meatballs, rolling them between your palms, and roll them lightly in bread crumbs.

They are at this point ready to be cooked in broth, which you should make by simmering the ingredients listed above for an hour or slightly more if you do not already have broth handy.