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Polpettine in Brodo - Tiny Meatballs in Soup

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Created by cooking with nonna, Date Added: Sunday, 02 January 2011
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted

Polpettine (Meatballs) soup with spinach... a very refreshing and light meal!

  • 1/2 Lb Ground beef
  • 1/2 Lb Grated Pecorino cheese
  • 1/4 Lb Bread crumbs
  • 4 Eggs
  • 4 Cloves garlic finely chopped
  • 1 Tbs Fresh parsley finely chopped
  • 2 Large onions finely chopped
  • 4 Large carrots
  • 1 Lb Spinach
  • Grated Parmigiano cheese
  • Salt


  • Add 6 quarts of water and the two chopped onions to a pot. Salt the water as desired.
  • Bring the water to a boil and let it simmer for 1 hour.
  • Meantime, prepare the polpettine (meatballs).
  • In a bowl, add the ground beef, the cheese, bread crumbs, eggs and the parsley and garlic both very finely chopped.
  • Mix all the ingredients very well and roll the polpettine about 1/2" in diameter.
  • Once the water has simmered for 1 hour, add the carrots and celery cut in large pieces and cook for 15 minutes.
  • Add the polpettine and cook for an additional 15 minutes.
  • Add the spinach and cook for and additional 5 minutes.
  • Serve in a bowl and garnish with grated Parmigiano cheese.

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Review by lkkalj , Sunday, 02 January 2011 vote imagevote imagevote imagevote image
I am going to make this one for my soup club at work!
Review by sorella37 , Sunday, 02 January 2011 vote imagevote imagevote imagevote image
My mother used to make soup with polpettine but the base for the broth was chicken. She also put in carrots and celery and for the pasta used acine di pepe. So delicious! Thanks for the reminder to make soup with polpettine.
Review by Saint of circumstance , Monday, 07 January 2013 vote imagevote imagevote imagevote image
Thnx for recipe

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