Zuppa di Polpettini Recipe

Name: Zuppa di Polpettini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pour the olive oil into a large heavy bottomed pot with the garlic.
2
Place over a medium flame and let the garlic brown.
3
Be careful not to let it burn.
4
Put the tomatoes through a blender to liquefy.
5
Add to the browned garlic along with the parsley, oregano, salt and pepper.
6
Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce.
7
Let simmer for 1 hour.
8
Add the peas and the cooked pasta and serve hot with grated cheese.
9
Serve with Italian bread, if desired.
10
4 pounds ground beef
11
2 eggs
12
2 large garlic cloves, minced
13
1 tablespoon chopped parsley
14
1 teaspoon salt
15
1/2 cup Romano, grated
16
Freshly ground black pepper
17
Put the ground beef into a large mixing bowl.
18
Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined.
19
Form the mixture into 1 inch balls - a small ice cream scoop works well for this.
20
Place the meatballs close together on a baking sheet as you make them.
21
When finished, drop them into the simmering sauce.

605

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large garlic cloves, minced, 3 (28-ounce) cans peeled pear tomatoes, 2 tablespoons chopped parsley, and more.

Yes, Zuppa di Polpettini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zuppa di Polpettini

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