Zuppa di Cardi e Polpettine di Pollo

Cardoon, a member of the thistle family, resembles a large head of celery and has long white fleshy ribs and silvery green leaves. It gives an extremely subtle taste to the broth. Like celery, the tender inner stalk is the best part of the vegetable, but you can also use the outer part with the stringy filaments removed. If you cannot find cardoons you can use celery instead.