Meatballs in sauce

Chop the onion into small cubes. In a casserole with a little oil put the garlic clove and then add the onion and poach it.

Peel and cut the carrots and add them to the poached onion. Leave it for 5 minutes and add the white wine. Let it evaporate and add the liter of broth.

Leave the broth on low heat for about 15 minutes and prepare the meatballs. Mix the minced meat with the slices of bread (previously soaked in milk), the 2 eggs and salt and pepper.

Dredge each meatball in flour and fry them in a frying pan. After a few minutes (when they are marked on all sides) add them to the casserole with the sauce, draining the oil well. Leave them as long as necessary to finish cooking in the broth.