Cindy's Favorites

ZUPPA DI POLPETTE
(Meatball Soup)
Fondest memories from Lucille Salvato


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Memories of family meals always begin in the kitchen of my Aunt Lucille's house where, on any given day, you can catch her baking the world's best apple pie. During Thanksgiving she prepares this soup which, without a doubt, is everyone's favorite. It would not be Thanksgiving with it.

In a large 8 quart stock pot prepare the following:

  • 1 small chicken broken up in pieces
  • 1 large onion cut in quarters
  • 2 carrots, sliced into thin rounds
  • 1 medium ripe tomato cut in half
  • 1 stalk celery, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon thyme
  • Pinch of Turmeric, just for a little color

Add enough water to cover 4-5 inches above the ingredients and cook for about one and one half hours. Remove the chicken and vegetables and cool. Puree the vegetables through a food mill, and add back to the stock. Cool the chicken and use it for chicken salad. If you like you can add some of the chicken cut into pieces back into the soup.

For the meatballs:

  • Hamburg 1 pound lean
  • 1 cup fresh bread crumbs
  • Salt and pepper to taste
  • 1 tablespoons fresh parsley
  • 1/3 cup Romano cheese
  • 1 large egg

In a stainless steel bowl mix together all the ingredients. Scoop out by tablespoon form into small meat balls. Add them to the soup and simmer them for about 30 minutes.

To serve:

  • 2-3 tablespoon uncooked soup pasta, per person.
  • Lots of freshly grated Romano cheese

Cook the pasta and distribute it between the bowls. Ladle in the soup and meatballs and serve with the cheese.

Serves 6-8

Home | About Cindy | Savoring Federal Hill | Culinary Field Trips | Historic Chepachet Village
 
Book A Tour Now | Private Group Tours | Step-On Guide Services | Reviews | Recipes | FAQs | Contact

Copyright 2006-2017 Cynthia J. Salvato and SavoringRhodeIsland.com. All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919

MouseWorks

web analytics