Italian Polpetti Soup
with Fresh Pasta and Basil
Polpetti is simply the Italian word for meatballs - generally made with beef or veal. We've jazzed up our recipe with Parmesan, herby basil, and a kick of chili to tickle your taste buds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Beef
113 g
Parmesan Cheese, shredded
(Contains: Milk)
170 g
Fresh Rooster Heads Pasta
(Contains: Gluten)
200 g
Celery, chopped
2 unit
Carrot
14 g
Basil
2 clove
Garlic
2 unit
Vegetable Broth Concentrate
2 unit
Crushed Tomatoes
113 g
Red Onion
â…“ cup
Italian Breadcrumbs
(Contains: Milk, Gluten, Sesame, Soy, Sulphites)
Not included in your delivery
2 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Grate or mince the garlic. Cut the carrot into 1/4-inch cubes. Finely chop the basil.
Make the polpetti: In a medium bowl, combine the ground beef with the breadcrumbs and Parmesan cheese. Season with salt and pepper. Roll the beef mixture into 1-inch round meatballs.
Heat a large pot over medium heat. Add a drizzle of oil, then the meatballs. Cook the meatballs (in batches, if necessary) until just browned, about 1 min per side. Set the meatballs aside in the same bowl.
Make the soup: Add a drizzle of oil to the pot, then the garlic, onion, celery and carrots. Cook until the veggies start to soften, 3-4 min. Add 3 1/2 cups water, broth concentrate(s), crushed tomatoes. Bring to a boil, then reduce the heat to medium-low. Simmer the mixture until the veggies are tender, 5-7 min.
Add the sugar, pasta and meatballs into the soup and cook for another 4-6 min, until the pasta is al dente.
Finish and serve: Ladle the soup into bowls and sprinkle with the basil. Enjoy!
