Meatballs in Broth

• 1 1/3 pounds ground pork
• 2/3 pound ground veal
• 2 large eggs, beaten with a pinch of salt
• 1/2 cup fine dry bread crumbs
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
• Zest of 1 medium orange (about 2 teaspoons)
• 1 tablespoon pine nuts, toasted and chopped
• 2 tablespoons golden raisins, softened in hot water, drained, and chopped
• 1/2 teaspoon kosher salt
• All-purpose flour for dredging, about 2 cups or as needed
• 1/2 cup vegetable oil, or as needed, for frying meatballs
• 3 to 4 quarts Chicken Stock (page 385)
• Freshly grated Grana Padano or Parmigiano-Reggiano
• 2 trays or baking sheets, and wax paper or parchment; a heavy non-stick skillet, 12-inch diameter or larger, for frying the meatballs, or a large pot for poaching them; a 6- or 8-quart soup pot

1. Crumble the ground pork and veal into a large bowl, breaking up any clumps with your fingers, and toss to mix them.
2. Pour the beaten eggs over the meat, and scatter on top the bread crumbs, grated cheese, orange zest, chopped pine nuts and raisins, and salt.
3. Fold and toss and squeeze the meat through your fingers to distribute all the ingredients evenly.
4. Scoop up a small amount of the meat mixabout a heaping teaspoonand roll it in your palms to form a 1-inch ball (the size of a large grape).
5. Set it on a tray lined with wax paper or parchment, and form the rest of the mixture into meatballsyou should have sixty or more.
6. Now either fry or poach the meatballs, before final heating in stock for serving.
7. To fry the meatballs: Spread a good layer of flour on a large plate or tray.
8. Pour a thin layer of vegetable oil in the skillet, and heat it slowly.
9. Dredge a batch of the meatballs in flourtwenty or thirty, depending on the size of your skillet.
10. Roll each in the flour until coated, and set them all on a tray.
11. Heat up the oil in the skillet over medium-high heat, and drop in the floured meatballs.
12. Fry them for about 5 minutes, turning and moving them occasionally, until browned on all sides.
13. Remove them to a tray or platter lined with paper towels.
14. Repeat with the remaining meatballs, and brown them the same way.
15. Between batches, remove browned bits from the skillet and add more oil as needed.
16. Alternatively, to poach the meatballs: Fill a big pot with 3 quarts of lightly salted water, bring it to a boil, and drop in half the meatballs.
17. Cover the pot, and return the water to a boil quickly.
18. Adjust the heat to keep the water simmering gently, and poach the meatballs, uncovered, about 5 minutes, until cooked through.
19. Lift them out with a spider or strainer, let drain briefly, and set them in a bowl in a warm spot.
20. Poach the rest of the meatballs the same way, then discard the poaching water.
21. To serve: Heat the broth in the soup pot until simmering.
22. Gently drop in the fried or poached meatballs, and slowly bring the soup back to the simmer, so the meatballs heat all the way through.
23. Fill warm soup bowls with broth and meatballssix or more in each bowland serve while very hot, with plenty of freshly grated cheese at the table for sprinkling over the top.

ground pork, ground veal, eggs, bread crumbs, orange, pine nuts, golden raisins, kosher salt, flour, vegetable oil, chicken, baking sheets

Taken from www.epicurious.com/recipes/food/views/meatballs-in-broth-372315 (may not work)