Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Meatballs
  • 1 cup stale Italian bread cut into ½ inch cubes
  • 1 cup milk + ¼ cup if needed
  • ½ pound ground beef
  • ¼ pound ground pork
  • ¼ pound ground veal
  • ¼ teaspoon minced garlic
  • 1 teaspoon salt
  • ¼ cup Grana Padano
  • 1 egg, beaten
  • Extra-virgin olive oil as needed for frying.
Instructions
  1. Combine both the 1 cup of stale bread cubes with 1 cup of milk in a bowl. Let the bread absorb the milk and turn them mushy — mix half way through with a total soak time of 30 minutes. Once the bread has rehydrated give it a light squeeze to drain a little of the milk away.
  2. With your hands, tear the cubes into very small pieces the size of BBs (this should take no effort) and combine with the ground beef, ground pork and ground veal.
  3. Add the garlic, salt, Grana Padano and eggs.
  4. Using your hands, mix the mixture until all is just incorporated.
  5. The meatball mix should be sticky.
  6. If not, add the milk in one tablespoon increments up to ¼ of a cup.
  7. Roll the meatballs to the size of a quarter and fry them in hot extra-virgin olive oil until they are browned on all sides.
  8. Set aside to drain on paper towel.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/minestra-maritata