Italian Polpetti Soup

Name: Italian Polpetti Soup with Conchiglioni and Ciabatta
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Oregano; 2 Garlic Clove; 2 Celery Stick; 1 Carrot; 20 Parmesan Cheese; 600 Water; 1 Vegetable Stock Pot; 1 Chopped Tomatoes; 250 British Beef Mince; ¼ Chilli Flakes; 100 Conchiglioni; 1 Ciabatta

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 First

•Extra spicy

Allergens:

Celery

•Milk

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

Oregano

Garlic Clove

Celery Stick

(Contains: Celery)

Carrot

Parmesan Cheese

(Contains: Milk)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Chopped Tomatoes

250

British Beef Mince

Chilli Flakes

100

Conchiglioni

(Contains: Cereals containing gluten)

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

Not included in your delivery

600

Water

Nutritional information

Energy (kJ)2544 kJ

Energy (kcal)608 kcal

Fat11 g

of which saturates1 g

Carbohydrate74 g

of which sugars15 g

Protein46 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Frying Pan

•Bowl

•Grill Pan

Instructions

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.

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.

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 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.

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 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!).