Meatballs in Celery and Tomato Sauce

The origin of this curiously-named, delicious dish goes back to the time of the Roman ghetto, when crushed bones were added to chicken meat to give it more volume and flavour (an inventive way of being thrifty with ingredients, which was typical of this time). Its name comes from the Hebrew word for bones, azamot, which with time has been moulded into Italian through the Giudaico Romanesco dialect to create ngozzamoddi.

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