Italian Polpetti Soup

Italian Polpetti Soup

with Fusilli and Fresh Pesto

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As far back as 1897, Pellegrino Artusi, author of La Scienza in Cucina e L’Arte di Mangiar Bene, (The Science of Cooking and the Art of Eating Well), included three recipes for ‘polpetti’. In Tuscany they were a favourite of housewives who frugally made them using scraps of meat and bread to feed their hungry families. We are of course referring to the (not so humble) meatball. Here we’ve jazzed up the recipe with Parmesan and a kick of chilli to tickle your tastebuds.
tags:Spicy
Allergens:CelerySulphitesMilkGluten
Preparation Time
25 minutes
Difficulty level
Level 2