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
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Pour the olive oil into a large heavy bottomed pot with the garlic.
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Place over a medium flame and let the garlic brown. Be careful not to let it burn.
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Put the tomatoes through a blender to liquefy.
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Add to the browned garlic along with the parsley, oregano, salt and pepper.
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Bring the tomato mixture to a boil, reduce to a simmer.
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Carefully drop the meatballs into the sauce.
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Let simmer for 1 hour.
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Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
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Meatballs:
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Put the ground beef into a large mixing bowl.
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Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined.
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Form the mixture into 1 inch balls – a small ice cream scoop works well for this.
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Place the meatballs close together on a baking sheet as you make them.
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When finished, drop them into the simmering sauce.