“This dish is traditionally served on Christmas day in the area of Solopaca,” a hilly wine-growing region. “Some cookbooks call it zuppa santé di nonna Carolina”—Grandma Carolina’s santé soup. Packed with meatballs and leafy greens, it’s reminiscent of the Italian Wedding Soup popular in Italian-American cuisine.
Adapted from Naples and the Amalfi Coast (Phaidon, $39.95 US/$49.95 CAN, April 2017)Slideshow:More Soup Recipes
1 pound 2 ounces (500 grams) ground (minced) veal
2 tablespoons grated Parmesan cheese, plus more for serving
3 quarts (3 liters) capon or chicken stock
3/4 pound (350 grams) potatoes, peeled and cubed
4 stalks celery, diced
4 carrots, cubed
1 white onion, chopped
2 heads curly escarole, thinly shredded
11 ounces (300 grams) mozzarella cheese, cubed
How to Make It
Mix the veal, egg, Parmesan, and a pinch of salt in a bowl. Take a little mixture at a time and form small balls.
Pour about 2 cups (500 milliliters) of the stock into a saucepan, bring to a boil, reduce the heat to a simmer. Add the meatballs and cook for a few minutes. Drain and set aside.
Bring the remaining 10 cups (2.5 liters) stock to a boil in a saucepan. Add the potatoes, celery, carrots, and onion and cook for 3 – 4 minutes. Add the escarole and cook for 3 – 4 minutes. Remove from the heat and set aside.
Divide the meatballs and mozzarella among 6 bowls. Ladle the vegetable stock over everything. Serve sprinkled with grated Parmesan.
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