Zuppa di Polpettini

(from ShannonO’s recipe box)

One of Jared’s favorites

Source: Food Network

Prep time: 50 minutes
Cook time: 60 minutes
Serves 12 people

Categories: italian, soup, stew, tried, zuppa

Ingredients

  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 3 (28-ounce) cans peeled pear tomatoes
  • 2 tablespoons chopped parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Meatballs, recipe follows
  • 1 (10-ounce) package frozen sweet peas, thawed
  • 1 pound ditalini pasta, cooked al dente
  • Grated Romano, for garnish
  • Italian bread, for serving
  • Meatballs:
  • 4 pounds ground beef
  • 2 eggs
  • 2 large garlic cloves, minced
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/2 cup Romano, grated
  • Freshly ground black pepper

Directions

  1. Pour the olive oil into a large heavy bottomed pot with the garlic.

  2. Place over a medium flame and let the garlic brown. Be careful not to let it burn.

  3. Put the tomatoes through a blender to liquefy.

  4. Add to the browned garlic along with the parsley, oregano, salt and pepper.

  5. Bring the tomato mixture to a boil, reduce to a simmer.

  6. Carefully drop the meatballs into the sauce.

  7. Let simmer for 1 hour.

  8. Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.

  9. Meatballs:

  10. Put the ground beef into a large mixing bowl.

  11. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined.

  12. Form the mixture into 1 inch balls – a small ice cream scoop works well for this.

  13. Place the meatballs close together on a baking sheet as you make them.

  14. When finished, drop them into the simmering sauce.

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