Zuppa alla santé

Name: Zuppa alla santé (“Health” Soup with Meatballs and Greens)
Yield: Serves 8
Cuisine: Italy
Ingredients: 3 eggs, lightly beaten with ½ cup grated Parmesan cheese, or 2 hard-boiled eggs, chopped, and ½ cup diced scamorza or caciocavallo cheese; 3 tablespoons chopped fresh flat-leaf parsley, if using beaten eggs; 3 tablespoons chopped fresh flat-leaf parsley, if using beaten eggs; 1 cup croutons, if using hard-boiled eggs (optional); 1 cup croutons, if using hard-boiled eggs (optional); 2 pounds greens such as escarole or curly endive (chicory), tough stems discarded and chopped (about 8 cups); 1½ cups cooked pasta such as ditalini or small shells (optional); 1½ cups cooked pasta such as ditalini or small shells (optional); 1½ cups cooked pasta such as ditalini or small shells (optional); 3 eggs, lightly beaten with ½ cup grated Parmesan cheese, or 2 hard-boiled eggs, chopped, and ½ cup diced scamorza or caciocavallo cheese; 3 eggs, lightly beaten with ½ cup grated Parmesan cheese, or 2 hard-boiled eggs, chopped, and ½ cup diced scamorza or caciocavallo cheese; 3 eggs, lightly beaten with ½ cup grated Parmesan cheese, or 2 hard-boiled eggs, chopped, and ½ cup diced scamorza or caciocavallo cheese; 3 eggs, lightly beaten with ½ cup grated Parmesan cheese, or 2 hard-boiled eggs, chopped, and ½ cup diced scamorza or caciocavallo cheese; ½ pound ground beef, veal, or lamb; ½ pound ground beef, veal, or lamb; ½ pound ground beef, veal, or lamb; 2 quarts meat stock; ½ cup chopped celery; 1 cup chopped yellow onion; 3 tablespoons olive oil; 2 pounds greens such as escarole or curly endive (chicory), tough stems discarded and chopped (about 8 cups); 2 pounds greens such as escarole or curly endive (chicory), tough stems discarded and chopped (about 8 cups); Salt; 4 cups chopped, peeled plum tomatoes; 3 tablespoons grated pecorino cheese; 1 egg, lightly beaten; ½ cup dried bread crumbs; 2 or 3 tablespoons grated yellow onion (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper

“Health” Soup with Meatballs and Greens

Preparation info

Serves
8

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The name of this southern soup is a bit of an affectation, as santé is the French word for health. It uses meat stock, a sign of prosperity, so the hand of the monzù, or imported French chef, is probably behind this creation. As advertised, the soup is nourishing, filling, and somewhat extravagant. The meatballs can be made with veal or beef and are usually poached directly in the soup. The eggs and cheese are rich additions.

Ingredients

Europe
Italy
Side dish
Starter
Soup
Mediterranean

Ingredients

Method