Meatball Soup / Zuppa di Polpettine
Meatball soup is one of my choices for weekend cooking. I make enough so that it can also make an appearance on the table mid-week served with melted mozzarella cheese sandwiches (See Mozzarella in Carrozza). Saving time: Keeping a container of grated cheese in the refrigerator eliminates a step in this recipe.
Serves 6 to 8
- 2 slices bread, crust removed
- 1/3 cup milk or ricotta cheese
- 1/4 cup grated Parmigiano Reggiano or Pecorino cheese
- 1 tablespoon minced parsley
- 1 tablespoon grated lemon zest
- Salt to taste
- Grinding black pepper
- 1/4 pound ground chuck
- 1/4 pound ground pork
- 1/4 pound ground veal
- One 2-pound bag frozen ready to cook mixed vegetables
- 2 quarts low fat canned chicken or beef broth
- One 28-ounce can diced plum tomatoeS
- Shred the bread into small pieces and place them in a bowl. Pour the milk over the bread or stir in the ricotta cheese. Let the mixture stand for 5 minutes. Stir in the grated cheese, parsley, lemon zest, salt and pepper and mix well. Add the meats and mix with your hands to blend the ingredients well.
- Preheat the oven to 350°F.
- Have a bowl of water handy to keep your hands wet while making the meatballs. Scoop up about 2 teaspoons of the mixture and roll it into a small ball with your hands. Place the meatballs on a lightly sprayed baking sheet. Continue making meatballs and place them on a baking sheet, spacing them so they do not touch one another. Bake the meatballs for about 12 minutes or until they begin to brown. Transfer them with a slotted spoon to a soup pot or crock pot. Stir in the vegetables, and the broth. If the tomatoes are whole and not pre-diced, use a kitchen scissors to cut the tomatoes into bits in the can and add them to the soup. Bring the mixture to a boil, then lower the heat and cook for 10 minutes.
- Variation: Add 1 cup cooked small pasta like ditalini or elbows to the soup.
This recipe was featured on Season 20 - Episode 2014.