Name: Spicy Meatball Soup [Zuppa di polpette piccante]
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 yellow onion (peeled and finely diced); 2 garlic cloves (peeled and finely sliced); 1 Tbsp. extra virgin olive oil (for frying); 1 tsp. dried chile flakes; ½ tsp. salt; ¼ tsp. freshly ground black pepper; 80 g breadcrumbs; 60 ml whole milk; 450 g ground beef; 1 white onion (peeled and diced); 2 garlic cloves (peeled and thinly sliced); ½ tsp. salt; ¼ tsp. freshly ground black pepper; 1 tsp. cumin seeds; 10 g chipotle chile paste (or chipotles in adobo); 400 g finely chopped tomatoes (in a can); 1 tsp dried oregano; 1 L beef broth; 340 g corn kernels (in a can drained); 2 fresh zucchinis (trimmed and diced into 2 cm pieces); 10 g fresh cilantro (chopped); 30 g jalapeño peppers (seeded and chopped)

Spicy Meatball Soup [Zuppa di polpette piccante]

By Denis Elas The Chef

Print Recipe

Spicy Meatball Soup is an Italian soup featuring tender meatballs in a rich and spicy broth with fresh tomatoes, corn and zucchini and chili.

Recipe dedicated to:My love for Gordon's passion for food

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Instructions

The Meatballs

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Gather your ingredients. Finely dice 1 yellow onion and 2 garlic cloves.
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In a frying pan, heat 1 Tbsp. extra virgin olive oil over medium heat. Sauté the finely diced 1 yellow onion and 2 garlic cloves for about 5 minutes, or until softened and lightly colored. Add the ½ tsp. salt, ¼ tsp. freshly ground black pepper and 1 tsp. dried chile flakes after a minute or two.
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In a small mixing bowl, moisten the 80 g breadcrumbs with the 60 ml whole milk and add a pinch of salt and pepper. Stir the breadcrumb mixture and the sautéed onion and garlic into the ground beef. Mix well to combine.
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In a large mixing bowl, combine the 450 g ground beef, the breadcrumbs mixture, the santé vegetables with ½ tsp. salt and ¼ tsp. freshly ground black pepper.
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With wet hands, shape the mixture into balls slightly smaller than a golf ball (about 3 cm in diameter). Place the meatballs on a lightly greased baking sheet and chill in the refrigerator for 30 minutes.

The Soup Base

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While the meatballs are chilling, dice 1 white onion and 2 garlic cloves. Trim and dice 2 fresh zucchinis in 2 cm pieces.
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In a large cooking pot, heat 1 Tbsp. extra virgin olive oil over medium heat. Sauté the diced 1 white onion and sliced 2 garlic cloves for the soup base with a pinch of ½ tsp. salt and ¼ tsp. freshly ground black pepper for 4–5 minutes until softened.
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Add the 1 tsp. cumin seeds and the chilled meatballs to the pot. Cook over high heat until the meatballs are browned on all sides and the cumin seeds are toasted.
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Stir in the 10 g chipotle chile paste, then add the canned 400 g finely chopped tomatoes, 1 tsp dried oregano, and the 1 L beef broth. Bring to a boil, then reduce the heat to low. Season with salt and pepper to taste. Allow the soup to gently simmer for 20 minutes, or until the meatballs are cooked through and the soup has slightly thickened. You can let this simmer for longer to develop the flavors.
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Before serving, add the drained 340 g corn kernels and diced 2 fresh zucchinis to the soup. Cook for an additional 5 minutes, or until the zucchini are tender.