Alive and Cooking

Zuppa di Polpette

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(Serves 4)
200g minced pork
200g minced lamb
½ brown onion, finely chopped
½ green chilli, finely chopped
½ bunch thyme
1tsp minced garlic
½ leek, shredded
½ litre chicken stock
½ litre water
Pinch of white pepper


Mix together the pork and lamb mince, onion, chilli, thyme, garlic and pepper. Form into meatballs.
Pour the stock and water into a large saucepan and bring to the boil. Pop in the meatballs and the shredded leek. Gently simmer for 40-minutes with a lid on until the meatballs are cooked.

Zuppa di Polpette