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Zuppa Con Polpette Di Vitello's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
  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
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Ground veal 8 Ounce
  Eggs 2
  Grated parmesan cheese 1 Tablespoon
  Flour 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.

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Nutrition Rank

Nutrition Facts

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

Zuppa Con Polpette Di Vitello Recipe