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Zuppa Con Polpette Di Vitello

Grannys.kitchen's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup

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