Zuppa Con Polpette Di Vitello Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
| Olive oil | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 , chopped | |
| Celery stalks, chopped 2 | ||
| Carrots | 4 , chopped | |
| Tomato, peeled and chopped 1 | ||
| Chicken stock | 1 Quart | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Pinch | |
| Ground veal | 8 Ounce | |
| Eggs | 2 | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Flour | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
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.
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.
Chef
