Zuppa Con Polpette Di Vitello
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Celery stalks||2 , chopped|
|Carrots||4 , chopped|
|Tomatoes||1 , peeled and chopped|
|Chicken stock||1 Quart|
|Ground veal||8 Ounce|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Heat oil in a large pot and cook garlic and vegetables for 5 minutes.
Add stock and seasoning and bring to a boil, then lower heat and simmer for 45 minutes.
In a bowl, combine the meat, 1 egg, cheese, flour, and parsley, and mix well.
Form into little balls the size of marbles, and drop into the soup 10 minutes before soup is done.
Just before serving, you can drop in 1 beaten egg, and stir gently until strands set.
Serve immediately with grated cheese.
Serving size: Complete recipe
Calories 1530 Calories from Fat 778
% Daily Value*
Total Fat 87 g134.4%
Saturated Fat 21.5 g107.7%
Trans Fat 0 g
Cholesterol 650.5 mg216.8%
Sodium 3137.3 mg130.7%
Total Carbohydrates 93 g30.9%
Dietary Fiber 12.9 g51.8%
Sugars 38.2 g
Protein 94 g187.6%
Vitamin A 879.9% Vitamin C 110.1%
Calcium 47.1% Iron 51.8%
*Based on a 2000 Calorie diet