“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 

Food & Wine

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Credit: © Simon Bajada

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix the veal, egg, Parmesan, and a pinch of salt in a bowl. Take a little mixture at a time and form small balls.

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  • 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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