Zuppa di Polpette Piccoli (Mini Meatball Soup)

LeGourmetTV's picture

Jan. 25, 2015

Here is a favourite for kids to enjoy but I like to serve it to all. The little meatballs can be made ahead and frozen to add to soup for the week or pasta sauce for another night. Planning ahead can keep you fed for a couple of nights during the week. Small things are great for small people but also great to fill an empty stomach. This has always been a favorite soup of mine since I was a kid. Quick to make and even quicker to eat this tastes extra special with an extra sprinkle of cheese on top when serving it.


Lean ground veal 8 Ounce
Grated parmesan cheese 1/3 Cup (5.33 tbs)
Chopped fresh italian parsley 3 Tablespoon
Salt To Taste
Pepper To Taste
Chicken stock 6 Cup (96 tbs)
Italian parsley 1/4 Cup (4 tbs)
Pastina 1/2 Cup (8 tbs)



1.  In bowl, combine veal, cheese, chopped parsley, salt and pepper using your hands.

2.  Roll heaping teaspoons of meat mixture into balls and set onto a large plate.

3.  Meanwhile, in pot bring stock and parsley leaves to a boil. Add pastina and boil gently for about 8 minutes.

4.  Add meatballs to the stock using slotted spoon or ladle and simmer for about 7 minutes or until pastina is tender and meatballs are no longer pink inside.



5.  Ladle into soup bowls and serve hot.



You can also add 2 cups (500 mL) shredded spinach leaves to cook in with meat for some added greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 313Calories from Fat 103

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 827 mg34.46%

Total Carbohydrates 24 g8%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet