Скачать или смотреть DELICIOUS Traditional Italian Dandelion Soup • Cicoria Soup

An amazing symphony of ingredients come together in the most delicious cicoria soup with tasty little meatballs, Italian Barese style. Watch and learn Nonna's recipe, especially good topped off with some parmesan cheese.

Get all your ingredients ready before hand, including the cicoria which needs to be cooked prior.

NONNA’S TIP: I cook my cicoria when in season, and freeze them to be used throughout the year.

✿ INGREDIENTS ✿

CICORIA - 4 Bunches

SOUP BASE:
Celery - 1 Cup, chopped
Onions - 1 Cup, chopped
Tomatoes, peeled - 1/2 Cup
Garlic Clove - 1, chopped
Salt - 1 Tablespoon
Parsley - 1 Tablespoon

MEATBALLS:
Ground Meat - 1 Pound, your choice. Nonna uses a beef/veal mixture in this video.
Eggs - 2
Parsley - 1 Tablespoon
Garlic Clove - 1, minced
Parmesan Cheese - 1 Tablespoon
Salt - 1 Teaspoon


✿ DIRECTIONS ✿

Cook your cicoria first!
Wash, chop and boil the cicoria in salted water for 10 minutes.
Drain and put aside for later (the last step).

SOUP BASE:
In a large pot of boiling water, add in all the soup base ingredients and let boil for 30 minutes, then turn the heat down to a simmer.

MEATBALLS:
In a large bowl, add in all your meatball ingredients and mix with clean hands. Watch Nonna for her mixing technique.
Best to do this while the base is cooking.
Once the meat mixture is well combined, begin rolling the meat into little balls and drop them directly into the pot of the soup base until all the mixture has been used.

Once all the meatballs are in, simmer for an additional 30 minutes

Now its time to add in the cicoria.

Simply stir in your cooked cicoria until its nicely mixed in.

Simmer for 10 more minutes.

Done!

Serve with grated parmesan (so good) or simply on its own. 😋

Mangia!


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