ITALIAN MEATBALLS WITH ANGEL-HAIR PASTA IN BROTH
Italian Meatballs With Angel-hair Pasta In Broth
- 2 cubes meat broth, or the kind of broth that takes 1 cube per 2 cup water
- 2 slices white bread
- 4 ss milk
- 1 bundle flat-leaf parsley, chopped
- 1 lb hamburger meat
- 2 garlic cloves, crushed
- 2 egg
- Angel-hair pasta (or spaghettini)
- salt and pepper to taste
Start the meat broth: 4 cups water and sprinkle the cubes in a large saucepan
Add milk to the white bread, let it sink in a few seconds, then squeeze the milk out and tear the bread in small pieces, add the meat, the chopped up parsley, the crushed garlic, the two eggs and nutmeg (I use a lot!). Fresh pepper to taste.
Use your hands to mix it all together. Then, wash your hands and then rinse them under cold water. Form small meatballs the size of a marble (pallottoline=pellets), drop them in the water (should be on the boiling point by now). Crack the pasta in short pieces and add to it all, the shorter, the better.
Let it boil the few minutes it takes for the pasta and serve. garnish with more parsley.