Best 3 Zuppa Di Polpettini Recipes

In the realm of Italian culinary traditions, Zuppa di Polpettini stands as a testament to the harmonious marriage of flavors and textures. This classic soup showcases tender meatballs, lovingly crafted with a blend of ground beef, pork, and tantalizing Italian herbs, simmering in a rich and flavorful broth. Served with an ensemble of pasta or rice, it offers a captivating dance of flavors that will transport your taste buds to the heart of Italy.

This comprehensive guide presents a delightful selection of Zuppa di Polpettini recipes, each offering unique variations on the beloved classic. From the timeless simplicity of the traditional Zuppa di Polpettini recipe, where the meatballs take center stage in a savory broth, to the innovative twists of modern interpretations, this collection has something to satisfy every palate.

Uncover the secrets of creating authentic Italian meatballs, ensuring they are moist and bursting with flavor, while the broth, infused with aromatic vegetables, herbs, and the essence of the meatballs, becomes a flavor haven. Discover the art of crafting delectable variations, such as the Zuppa di Polpettini al Pomodoro, where ripe tomatoes add a vibrant touch to the broth, or the Zuppa di Polpettini con Verdure, where an array of colorful vegetables enriches the soup with its natural sweetness.

Indulge in the tantalizing Zuppa di Polpettini con Riso, where tender rice absorbs the savory broth and meatballs, creating a comforting and hearty meal. Dive into the depths of the Zuppa di Polpettini con Pasta, where the delicate strands of pasta intertwine with the meatballs and vegetables, resulting in a symphony of flavors and textures.

Embark on a culinary journey through the diverse world of Zuppa di Polpettini, where each recipe promises a unique and unforgettable experience. Let your taste buds savor the essence of Italy, one spoonful at a time.

Let's cook with our recipes!

ZUPPA TOSCANA

Zuppa Toscana image

Italian Tuscan sausage soup.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
⅓ cup heavy whipping cream

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g

ZUPPA DI PESCE FRA DI AVOLO

Zuppa Di Pesce Fra Di Avolo image

An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.

Provided by Charles Anthony

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 10

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
2 pounds sea scallops
2 pounds large shrimp, peeled and deveined
1 pound calamari rings
24 mussels, cleaned and debearded
24 littleneck clams, scrubbed and rinsed
3 (14.5 ounce) cans crushed tomatoes
1 cup water
2 (6.5 ounce) cans chopped clams
¼ cup olive oil
1 small yellow onion, chopped
2 tablespoons red pepper flakes
1 tablespoon chopped garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
2 (16 ounce) packages linguine pasta

Steps:

Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.

Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g

POLPETTINI

Polpettini image

Provided by Anne Burrell

Categories main-dish

Time 50m

Yield 40 servings

Number Of Ingredients 11

Ingredients

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

Steps:

Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!

Tips:

Use high-quality ground beef for the meatballs. A blend of chuck and sirloin is a good option.
Season the meatballs well with salt, pepper, and garlic. You can also add other herbs and spices, such as parsley, oregano, or basil.
Gently mix the ingredients for the meatballs. Overmixing can make them tough.
Form the meatballs into small, 1-inch balls. This will help them cook evenly.
Brown the meatballs in a large skillet over medium heat. This will help develop their flavor.
Add the meatballs to the soup pot along with the other ingredients. Bring the soup to a boil, then reduce the heat to low and simmer for at least 30 minutes.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Zuppa di polpettini is a delicious and hearty soup that is perfect for a cold winter day. The combination of tender meatballs, flavorful broth, and fresh vegetables is sure to please everyone at the table. With a few simple tips, you can easily make this soup at home. So next time you're looking for a comforting and satisfying meal, give zuppa di polpettini a try.