Zuppa di Polpettini

Total Time:
1 hr 50 min
50 min
1 hr

12 to 14 servings

  • 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
  • Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.

  • Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.

  • 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

  • Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.

  • Yield: 60 meatballs

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