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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Bœuf haché
113 g
Parmesan, râpé grossièrement
(Contient: Lait)
170 g
Pâtes de coq frais
(Contient: Gluten)
200 g
Céleri, haché
2 pièce(s)
Carotte
14 g
Basilic
2 gousse(s)
Ail
2 pièce(s)
Concentré de bouillon de légumes
2 pièce(s)
Tomates broyées
113 g
Oignon rouge
⅓ tasse(s)
Chapelure italienne
(Contient: Lait, Gluten, Sésame, Soya, Sulfites)
Pas inclus dans votre livraison
2 cc
Sucre*
pièce(s)
Huile*
Ustensiles
Instructions
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!
