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● Mini meatball soup
Traditionally, these passatelli di carne are made with a tool similar to a potato ricer for a long, thin shape.
6 ounces spinach, trimmed and washed
10 ounces ground veal
2 tablespoons butter, softened
31⁄2 ounces Parmigiano-Reggiano, grated
4 egg yolks
nutmeg
salt
1⁄2 cup bread crumbs
5 cups chicken broth
Cook spinach in a pot while it is still slightly wet from washing. When cooked down, squeeze out excess water and chop. In a mixing bowl, combine spinach, veal, butter, half of the Parmigiano, egg yolks, a pinch of nutmeg and salt to taste. Add the bread crumbs slowly (you may not need to use all of them) and combine well until mixture is a fairly dense texture. Roll into small meatballs. Heat the broth and when it boils, add the meatballs; boil for 15 minutes, until they’re cooked through. Ladle into soup bowls and sprinkle with extra Parmigiano. Serve immediately. ● Serves 6
