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Meatball Soup
Zuppa con Polpette

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: Campania

Wine pairing: Red

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Ingredients

1 cupBARILLA Ditalini
1 jar BARILLA Tomato & Basil Sauce
2 tablespoonsextra virgin olive oil
1 cup (2 medium)carrots, peeled and sliced
1 cupcelery, chopped
1 carton (32 ounces)beef broth
1bay leaf
to tastesalt
to tastefreshly ground black pepper
4 cupswater
1/2 cuponion, minced
1 clovegarlic, minced
1 poundground beef
1/4 cupItalian seasoned breadcrumbs
1/4 cupmilk
1 teaspoondried basil
to tasteParmigiano cheese, grated


PREHEAT oven to 350. Line a baking sheet with aluminum foil.
HEAT olive oil in a large stockpot. Add celery and carrots; sauté until tender.
ADD broth, bay leaf, water and sauce. Bring to a simmer.
SOAK breadcrumbs in milk for 10-15 minutes in a mixing bowl.
ADD remaining ingredients and mix well. Shape into balls 1-inch in diameter. Arrange on prepared baking sheet.
BAKE meatballs for 20-30 minutes.
COOK pasta according to package directions. Drain.
ADD pasta and meatballs to soup.
SPRINKLE with grated cheese and serve.




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