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- Soup with Meatballs
- (Zuppa con Polpettine di Carne)
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- Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
5 oz (150 grams) minced veal or beef
1 egg yolk
2 oz (50 grams) Parmigiano cheese, freshly grated
1 slice cooked ham or prosciutto, chopped
1 bread slice, crusts removed
Salt and pepper
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- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Soup:
Tear the bread into pieces.
Place in a bowl and add 3 tablespoons water.
Set aside to soak.
Mix together the veal or beef, egg yolk and Parmigiano cheese in another bowl.
Squeeze out the bread, add to the meat mixture with the ham and season with salt and pepper.
Bring the meat stock to a boil.
Shape the meat mixture into small balls, add to the meat stock and simmer over a medium heat for 15-20 minutes.
Ladle into a soup tureen and serve. Serves 4.
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- That's it!
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