Zuppa Con Polpette

When on earth did I start making so much soup? I swear we must eat soup at least four or five times a week in the autumn and winter. Maybe because the bread in France just cries out for a steaming bowl? Or maybe because living in these cold, non-centrally heated, stone houses make our bodies cry out for a steaming bowl? Most likely the latter.

Corn Chowder, Scallop Chowder, le Puy Lentil, Sweet Potato and Carrot with Chile Oil, Black Bean, Curried Cauliflower, Bean With Bacon, Chicken Noodle, Minestrone, Pozole, Avgolemono, Mushroom Barley and good ol' Whatever Vegetables I Have in the House soup. I continue to find new, fabulous recipes.
Like this one...Zuppa con Polpette.

Polpette are meatballs. Plain and simple. These little polpette are made as the stock comes to a simmer, then gently lowered in to cook with the carrots. The Parmesan adds a nice nuttiness and the carrots are sweet and tender.


Zuppa Con Polpette

1 thick slice white bread
1/2 cup milk
6 cups beef stock or chicken stock
1 cup orzo or other small pasta
1 pound ground sirloin
1/2 cup onions, minced
1 clove garlic, minced
1 cup fresh Parmesan, grated
3 carrots, diced
1/4 cup Italian parsley, minced
salt and pepper, to taste

Soak the bread in the milk for about 4 or 5 minutes, until soggy.
Bring a pot of water to boil and cook pasta until done. Drain and rinse and drain again.
In another pot, heat the stock to simmering.
Add the carrots and cook about 5 minutes.
Squeeze the bread to get out any excess milk and combine with the meat, onion, garlic, half the cheese and the parsley. Season with salt and pepper.
Shape into little, 1-inch meatballs.
Gently lower the meatballs into the stock and simmer for about 10 minutes, until the carrots are tender.
Add the pasta and simmer for 2 more minutes.
Adjust seasoning and sprinkle each serving with remaining Parmesan.

serves 4