2 Servings 25 min Cook
2 1/2 Cup Water
2 Tbsp Parsley
2 Clove Garlic
1/3 Cup chopped Carrots
1 Tbsp chopped Shallots
2 Tsp Olive Oil
1 Cube Chicken Broth Bouillon
6 Italian tomato Tomatoes
8 Oz Ground Beef
1 Tbsp Parmesan Cheese
1 Tsp Crushed Red Pepper Flakes
1/4 Tsp Salt
1 Dash Pepper
1 Cup small shells Macaroni
2 Tsp Olive Oil
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.
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).
Add the hot water, stock cube (or pot) and the tomatoes.
Leave to bubble while making the polpetti.
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.
Divide the meat mixture into small balls and roll into nice rounds.
Add the pasta to the soup and cook for around 8 minutes.
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.
With 5 minutes to go until the pasta is cooked add the polpetti to the soup.
Serve with the remaining cheese and parsley.
Enjoy!
