Italian Polpetti Soup with Pasta

Ingredients

• Water

  Plain, clean water

  2 ½ cup or 592g

• Parsley

  Raw

  2 tbsp or 8g

• Macaroni

  Dry, enriched

  ½ cup small shells or 47g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  ⅓ cup chopped or 42g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Tomatoes

  Red, ripe, raw, year round average

  6 Italian tomato or 372g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Boil the water. Very finely chop the parsley. Peel and finely dice the garlic. Peel and chop the carrot into small cubes along with the shallot.
2. Heat 2 tsp of olive oil in a pot over medium heat. Cook the carrot, garlic, and shallot for 5 minutes, reducing the heat if they begin to brown.
3. Add the hot water, chicken broth cube, and chopped tomatoes to the pot. Let it simmer while preparing the polpetti.
4. For the polpetti, mix 2/3 of the parsley with the ground beef. Add half of the Parmesan cheese and some chili flakes to taste. Season with salt and pepper.
5. Shape the meat mixture into small balls. Add the pasta to the soup and cook for about 8 minutes.
6. Heat the remaining tsp of olive oil in a non-stick pan over medium-high heat. Cook the polpetti until browned, taking care not to overcook.
7. Add the polpetti to the soup with 5 minutes remaining for the pasta to finish cooking.
8. Serve the soup topped with the remaining Parmesan cheese and parsley. Enjoy!

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