19. Minestra di Carne Passata

Puréed Meat Soup

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 150 grams (about 5-¼ ounces) of milk-fed lean veal
  • 25 grams (about

Method

First chop the meat and the prosciutto with a knife, and then dice more finely with a mezzaluna. Pound it in a mortar and pass through a sieve. Mix with the egg and the other ingredients. When the broth is boiling, drop the mixture in by small spoonfuls or squeeze it through a pastry tube to give it a more pleasing form. When the dumplings are cooked, send the soup to the table.

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