veal meatballs in lemon parsley broth
 

Lindsey Bareham

Little veal meatballs flavoured with thyme in a lemony parsley broth can be served over noodles or green beans or as a big soup with crusty bread.

serves 2, prep 20 min, cook 30 min

1 onion
1 tbsp olive oil
200g minced veal
1 egg yolk
1 tbsp fresh breadcrumbs
1 tbsp yoghurt
25g flat leaf parsley
1 tsp chopped thyme or ½ tsp dried
600ml chicken stock
1 small lemon
1 tbsp flour
1 tbsp soft butter

Peel and finely chop the onion. Soften in a frying pan with the olive oil, stirring often, over a medium-low heat. Meanwhile, crumble the meat into a mixing bowl. Add the egg yolk. With a spoon, mix the breadcrumbs into the yoghurt in a small bowl. Pick the leaves off the stalks and finely chop the parsley. The onion will be slippery soft, so stir in the thyme and remove from the heat.

Tip the onion over the meat, then add half the parsley and crumb mixture. Season. Use a fork or your hands to mulch, forming into a green speckled ball. With wet hands, pinch off small amounts of the mixture and form into walnut-sized balls, transferring to a plate. Cover with clingfilm and chill.

Pour the stock into a spacious, lidded frying/sauté pan. Season to taste with salt, pepper and lemon juice. Use a fork to mash the flour into the butter. Drop scraps into the stock, whisking until smooth and thickened. Add the meatballs, cover and simmer gently, turning after 5 min, until the balls are firm and cooked through. Enjoy now or reheat later with the last of the parsley.