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Italian Recipes
Italian Polpetti Soup

Italian Polpetti Soup

with Conchiglioni and Ciabatta

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As far back as 1897, Pellegrino Artusi, author of '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 taste buds.

Tags:Eat FirstExtra spicy
Allergens:CeleryMilkSulphitesGluten
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ bunch(es)

Oregano

2 unit(s)

Garlic Clove

2 unit(s)

Celery Stick

(ContainsCelery)

1 unit(s)

Carrot

20 grams

Parmesan Cheese

(ContainsMilk)

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tin(s)

Chopped Tomatoes

250 grams

Beef Mince

¼ tsp

Chilli Flakes

100 grams

Conchiglioni

(ContainsGluten)

1 unit(s)

Ciabatta

(ContainsGluten)

Not included in your delivery

600 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat11.0 g
of which saturates1.0 g
Carbohydrate74 g
of which sugars15.0 g
Protein46 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pan
Bowl
Frying Pan
Instructions
Instructionsarrow up iconarrow up icon
Prep veg
Prep veg
1

Boil the kettle. Finely chop the oregano. Peel and grate the garlic. Cut the celery into strips, then chop into 1cm cubes. Peel the carrot and chop into 1cm cubes. Grate the parmesan.

Make soup
Make soup
2

Heat a drizzle of olive oil in a large saucepan on medium heat. Add your garlic, celery and carrot. Cook for 5 mins. TIP: If the ingredients start to brown, turn the heat down a little. Add the boiling water (amount specified in the ingredient list), vegetable stock pot and diced tomatoes. Bring to the boil, then turn the heat down and leave your soup to simmer.

Make meatballs
Make meatballs
3

In a bowl, mix together the beef mince, two-thirds of your oregano, three-quarters of your cheese, the chilli flakes (careful, they're hot!), a pinch of salt and a few grinds of pepper. Divide your meat mixture into balls the size of a 20 pence coin and roll on a chopping board to get them round.

Add pasta
Add pasta
4

Add the Conchiglioni to the soup. Cook for about 12 mins until al dente. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Cook meatballs
Cook meatballs
5

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add your polpetti. Cook until completely browned on the outside, 5 – 7 mins. TIP: Be careful not to break them. Once browned, add your polpetti to your soup for the last 5 mins of pasta cooking time.TIP: The meatballs are cooked when they are no longer pink in the middle. Slice the ciabatta in half, before warming on the top shelf of your oven for 5 mins

Serve
Serve
6

Serve in bowls with a sprinkling of cheese and your remaining oregano. Use your ciabatta to ‘fare la scarpetta’ (this means ‘do the shoe’ in Italian, aka mop your plate clean!).