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Zuppa di Polpette (Meatball Soup)Fondest memories from Lucille Salvato
Memories of family meals always begin in the kitchen of my Aunt Lucille's house
where, on any given day, you can catch her baking the world's best apple pie. During Thanksgiving she prepares this soup which, without a doubt, is everyone's favorite. It would not be Thanksgiving with it.
In a large 8 quart stock pot prepare the following:
- 1 small chicken broken up in pieces
- 1 large onion cut in quarters
- 2 carrots, sliced into thin rounds
- 1 medium ripe tomato cut in half
- 1 stalk celery, chopped
- Salt and pepper to taste
- 1/2 teaspoon thyme
- Pinch of Turmeric, just for a little color
Add enough water to cover 4-5 inches above the ingredients and cook for about one and one half hours. Remove the chicken and vegetables and cool. Puree the
vegetables through a food mill, and add back to the stock. Cool the chicken and use it for chicken salad. If you like you can add some of the chicken cut into pieces back into the soup. For the meatballs:
- Hamburg 1 pound lean
- 1 cup fresh bread crumbs
- Salt and pepper to taste
- 1 tablespoons fresh parsley
- 1/3 cup Romano cheese
- 1 large egg
In a stainless steel bowl mix together all the ingredients. Scoop out by tablespoon form into small meat balls. Add them to the soup and simmer them for about 30 minutes. To serve:
- 2-3 tablespoon uncooked soup pasta, per person.
- Lots of freshly grated Romano cheese
Cook the pasta and distribute it between the bowls. Ladle in the soup and meatballs and serve with the cheese. Serves 6-8 |
