Zuppa con Polpettine: Italian Dumpling Broth Recipe

Ingredients:

• 1 pound ground beef or pork
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 8 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 tablespoon olive oil
• 1/2 cup small pasta (optional)
• Fresh basil leaves for garnish

Directions:

1. In a large bowl, combine the ground beef or pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
2. In a large pot, heat the olive oil over medium heat. Add the carrots, celery, and onion and sauté until the vegetables are soft, about 5 minutes.
3. Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and gently drop in the meatballs. Let them cook for 10 minutes, stirring occasionally.
4. If using pasta, add it to the pot and cook for an additional 8-10 minutes or until the pasta is tender.
5. Ladle the soup into bowls and top with fresh basil leaves. Serve hot.

Verdict:

This Italian dumpling broth, or zuppa con polpettine, is a comforting and hearty soup that is perfect for a cold winter day or any time you need a little comfort food. The meatballs are juicy and flavorful, and the broth is rich and savory. Adding pasta to the soup gives it some extra oomph, but it’s just as delicious without it. This recipe makes enough to feed a small army, so it’s great for feeding a crowd or freezing for later.

Serving Suggestions:

Serve this soup with a crusty bread or a side salad for a complete meal. For a fun twist, try swapping out the pasta with tortellini or gnocchi. You can also add some greens like spinach or kale for an extra boost of nutrition. This soup is also great for meal prep for an easy lunch or dinner throughout the week.