Zuppa di Polpette Piccoli (Mini Meatball Soup) - Le Gourmet TV
- 9 years ago
By: Emily Richards (@ERiscooking)
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 favourite 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.
8 oz (250 g) lean ground veal
1/3 cup (75 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh Italian parsley
Pinch each salt and pepper
6 cups (1.5 L) chicken stock
1/4 cup (50 mL) Italian parsley leaves
1/2 cup (125 mL) pastina
In bowl, using hands combine veal, cheese, chopped parsley, salt and pepper. Roll heaping teaspoons of meat mixture into balls; set onto large plate.
Meanwhile, in pot bring stock and parsley leaves to boil. Add pastina and boil gently for 8 minutes. Add meatballs to stock using slotted spoon or ladle and simmer for about 7 minutes or until pastina is tender and meatballs are no longer pink inside.
Makes 4 servings.
Tip: You can also add 2 cups (500 mL) shredded spinach leaves to cook in with meat for some added greens.
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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 favourite 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.
8 oz (250 g) lean ground veal
1/3 cup (75 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh Italian parsley
Pinch each salt and pepper
6 cups (1.5 L) chicken stock
1/4 cup (50 mL) Italian parsley leaves
1/2 cup (125 mL) pastina
In bowl, using hands combine veal, cheese, chopped parsley, salt and pepper. Roll heaping teaspoons of meat mixture into balls; set onto large plate.
Meanwhile, in pot bring stock and parsley leaves to boil. Add pastina and boil gently for 8 minutes. Add meatballs to stock using slotted spoon or ladle and simmer for about 7 minutes or until pastina is tender and meatballs are no longer pink inside.
Makes 4 servings.
Tip: You can also add 2 cups (500 mL) shredded spinach leaves to cook in with meat for some added greens.
Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv
Website: http://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
FB: https://www.facebook.com/legourmettv
Insta: http://instagram.com/legourmettv