Soup with Winter Greens and Meatballs: Zuppa con Polpettine

Name: Soup with Winter Greens and Meatballs: Zuppa con Polpettine
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 454 grams stale bread, crusts removed, cut into 3/4-inch cubes; 237 milliliters fresh bread crumbs; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 1 egg, plus 2 eggs; 2 bunches escarole, chiffonade; 59 milliliters all-purpose flour; 1 clove garlic, sliced; 454 grams very lean ground lean meat (a combination of veal and pork); 118 milliliters extra-virgin olive oil, plus 2 tablespoons; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 1 bunch parsley, finely chopped to yield 1/4 cup; 59 milliliters freshly grated caciocavallo, or pecorino or Parmigiano-Reggiano; 8 servings Salt and pepper; 2 Tbsps tomato paste

Soup with Winter Greens and Meatballs: Zuppa con Polpettine might be just the main course you are searching for. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 827 calories, 42g of protein, and 50g of fat each. From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up peppercorns, olive oil, egg, and a few other things to make it today.

Instructions

In a small bowl, combine ground meat, 1 egg, bread crumbs, grated cheese, parsley, garlic, a pinch of salt, and black pepper. Form into meatballs about the size of a walnut.

Ingredients you will need

Black Pepper

Breadcrumbs

Ground Beef

Meatballs

Parsley

Cheese

Garlic

Walnuts

Salt

Egg

Equipment you will use

Bowl

Heat 2 tablespoons oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

In a 2-quart saucepan, bring the chicken stock to a simmer over medium-low heat.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Add the escarole and cook 7 to 10 minutes.

Ingredients you will need

Escarole

Add the meatballs and simmer 10 minutes more, or until meatballs are cooked through.

Ingredients you will need

Meatballs

Place the flour in a shallow bowl. In a separate shallow bowl, beat the remaining 2 eggs.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Bowl

Roll the bread cubes in the flour, then in the beaten eggs.

Ingredients you will need

Bread Cubes

All Purpose Flour

Egg

Roll

In a 10-inch saute pan, heat the remaining 1/2 cup oil over medium-high heat and fry the bread cubes until golden brown on all sides.

Ingredients you will need

Bread Cubes

Cooking Oil

Equipment you will use

Frying Pan

Remove and drain on paper towels.

Equipment you will use

Paper Towels

Divide the hot stock, meatballs and bread cubes among 6 to 8 warmed soup bowls and serve, garnished with extra grated cheese, if desired.

Ingredients you will need

Bread Cubes

Meatballs

Cheese

Stock

Soup

Equipment you will use

Bowl

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to 1 week or freeze for up to 1 month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle