Italian Polpetti Soup with Pasta
Soups
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 25 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.8g
Glucose: 2.5g
Fructose: 2.7g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 15.3g

Fats

Saturated: 10.4g
Monounsaturated:17.1g
Polyunsaturated: 2g
Trans: 1.3g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.2g 17%
Net Carbs: 26
Sodium: 915.9mg 39%
Potassium: 901.2
Cholesterol: 83

Nutritional Values (g)


Calories: 528 Fat: 34g
Protein: 26g Carbs: 30g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Water (Plain, clean water)
2 1/2 cup / 592 grams
Parsley (Raw)
2 tbsp / 7.6 grams
Garlic (Raw)
2 clove / 6 grams
Carrots (Raw)
1/3 cup chopped / 42.2 grams
Shallots (Raw)
1 tbsp chopped / 10 grams
Olive oil (Salad or cooking)
2 tsp / 9 grams
Chicken broth bouillon (Dry, cubes)
1 cube / 4 grams
Tomatoes (Red, ripe, raw, year round average)
6 Italian tomato / 372 grams
Ground beef (80% lean meat / 20% fat, raw)
8 oz / 227 grams
Parmesan cheese (Grated)
1 tbsp / 5 grams
Crushed red pepper flakes (NAN)
1 tsp / 0.32 grams
Salt (Table)
1/4 tsp / 1.5 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Macaroni (Cooked, enriched)
1 cup small shells / 115 grams
Olive oil (Salad or cooking)
2 tsp / 9 grams

Instructions

Step 1
Boil water. Very finely chop the parsley. Peel and finely dice the garlic. Peel the carrot and chop into small cubes along with the shallot.
Step 2
Heat 2 tsp oil in a pot on a medium heat. Cook the carrot, garlic and shallot for 5 minutes (turn the heat down if the ingredients start to brown off).
Step 3
Add the hot water, stock cube (or pot) and the tomatoes. Leave to bubble while making the polpetti.
Step 4
For the polpetti, mix together 2/3 of the parsley and the beef mince. Mix in half of the grated cheese and sprinkle in some chili flakes (to taste). Mix in 1/4 tsp of salt and a few grinds of pepper.
Step 5
Divide the meat mixture into small balls and roll into nice rounds. Add the pasta to the soup and cook for around 8 minutes.
Step 6
Heat the remaining tsp oil in a non-stick pan on medium-high heat. Cook the polpetti in the pan taking care not to break them. Remove from the pan when they are just browned off. Don’t overcook them or they will dry out.
Step 7
With 5 minutes to go until the pasta is cooked add the polpetti to the soup.
Step 8
Serve with the remaining cheese and parsley. Enjoy!