There was once a time when I tried my hand at cooking. I enjoyed it immensely. I would pour myself a glass of wine and turn up some Mumford and Letty would play happily in the bouncer or the high chair and it was fun! It had to be a new recipe though. Always something new.
But Matt! That chef! He would peek his head over my shoulder. He would make suggestions. He would want to help! The nerve! Just as I was about to throw in the literal towel I got pregnant with David and found raw meat disgusting and so it just worked out better. Matt cooks. I clean up.
This dish was one of the things I tried. I tried it for an Easter of course and I tried it for my Grandpa. This is a family recipe, his mother's (and Letty's name sake's) to be exact, so pressure was on. The pronunciation of this soup sort of sounds like a sneeze. We say shoosh-shay-doo. Any other Italians have a different pronunciation I would loooove to hear it. Like we say Letteria La-tear-ee-ah others say Leh-ter-ee-ah. Major difference there. When I say it in the latter way I always do that Italian backwards handwave thing.
Anyways! The soup! While not Easter I had promised my dad around Easter that I would whip this up for him and make my siblings eat it.
The recipe below serves six. Six hearty Italians.
1/2 c ricotta cheese
1 lb ground beef
1 tbsp garlic powder or 2 cloves
2 tsp parsley flakes
2 tbsp grated parm or Romano cheese
1 c unseasoned breadcrumbs
Salt and pepper
3 small cans chicken broth or one container (I think you could always use more of this. At least enough to cover the balls)
2 lbs ricotta
1/2 c grated parm or Romano cheese
2 tsp parsley flakes
1 tsp salt
Bring broth to a boil in a large saucepan. Place meatballs in broth and reduce heat to medium and cook until balls are done, about a half hour. Meanwhile in a large bowl mix ricotta, eggs, cheese, parsley and salt. After meatballs are cooked place cheese mixture over broth and balls. Cover and simmer about 15-20 minutes.
Prepare yourselves. This is stick to your ribs kind of food. Quite filling! And I would say as my dad had something like seven balls that he enjoyed it!