Pasta in Broth with Meatballs

Method

1. Prepare the vegetable broth: place mixed vegetables in a pot with cold water and cook over very low heat for at least one hour.
2. While the broth cooks, soak stale bread in water or milk until soft.
3. Mix the minced meat with the squeezed bread and a little grated Parmesan cheese. Season with salt and pepper, then form small meatballs.
4. When the broth is boiling, gently drop the meatballs into the pot.
5. After 6–7 minutes, gently stir the meatballs.
6. Add the small pasta (lumachine) to the broth.
7. Add the Parmesan rind to the broth for extra flavor.
8. Cook until the pasta is al dente and the meatballs are cooked through. Serve hot.