ZUPPA DI POLPETTE

By Jen De Bortoli
Feature recipe for June 2017

Zuppa Di Polpette translates to Meatball Soup – a warm, hearty traditional Italian dish, perfect for those Winter nights. Jen De Bortoli suggests to enjoy this family favourite with a glass or two of La Bohème The Missing Act Cabernet and Friend.

SERVES 4
  • 6-7 cups chicken or beef stock
  • 1kg mince (50% pork 50% beef), seasoned with salt and pepper and rolled into smallish meatballs
  • 2 tbsp olive oil
  • 20g butter
  • 1 leek, coarsely chopped
  • 2 garlic cloves, crushed
  • 4 carrots, coarsely chopped
  • 4 medium sized potatoes,
  • coarsely chopped
  • salt and pepper, to taste
  • 2 x 400g cans chopped tomatoes
  • ½ cup red wine
  • ¼ cup tamari (gluten free) or soy sauce
  • ¼ cup worcestershire sauce
  • 1 bunch basil or parsley, chopped
  • parmigiano, shaved, to serve

Add the leek, garlic, carrot, salt and pepper to a pot with the butter and olive oil. Sauté for 2-3 minutes then add meatballs and lightly brown. Add the tomatoes, wine and stock. Simmer for 15 minutes.

Add the potatoes, tamari/soy sauce and the Worcestershire sauce and simmer a further 15-20 minutes. To serve, stir through some chopped basil or parsley and a generous sprinkle of parmigiano.

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