Zuppa con Polpettine

By LeeBoruchow

A great, light, winter soup with mini meatballs and seasonal greens.

Ingredients

• 1 pound lean ground veal and pork mix
• 1 egg, plus 2 eggs
• 1 cup fresh bread crumbs
• 1/2 cup freshly grated pecorino
• 1/2 onion, minced
• 1 small bunch each basil, mint, and oregano, finely chopped to yield a generous 1/4 cup
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 cup extra-virgin olive oil, plus 2 tablespoons
• 6 cups Brown Chicken Stock
• 1 head escarole, cut into ribbons
• 1 head kale, cut into ribbons
• 1/4 cup all-purpose flour
• 1 pound crusty bread, cut into 3/4" cubes

Details

Servings 6

Preparation

Step 1

In a bowl, combine ground meat, 1 egg, bread crumbs, grated cheese, onion, herbs, garlic, a pinch of salt, and black pepper. Form into meatballs about the size of a walnut. Heat enough oil in a 12 to 14-inch saute pan over medium heat and brown the balls, working in batches.

In a 2-quart pot, bring the chicken stock to a simmer over medium-low heat. Add both types of greens and cook 7 to 10 minutes. Add the meatballs and simmer 10 minutes more.

Place the flour in a shallow bowl. In a separate bowl, beat the remaining 2 eggs. Roll the bread cubes in the flour, then in the beaten eggs.

In a 10-inch saute pan, heat oil over medium-high heat and fry the bread cubes until golden brown on all sides. Remove and drain on paper towels.

Divide the soup and bread cubes among warmed soup bowls and serve, garnished with extra grated cheese, the bread cubes, and a drizzle of good oil.