Zuppa di Cardi
A traditional Umbrian Christmas soup featuring tender cardoons fried in light batter and simmered with tiny savoury meatballs in rich meat broth.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Deep frying pan
- •Slotted spoon
- •Mixing bowl
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 480 kcal
Instructions
- 1
Cut cardoons into bite-sized pieces and discard tough outer fibres using a vegetable peeler.
- 2
Boil cardoons in salted water with lemon juice for thirty minutes until tender.
- 3
Drain cardoons thoroughly and pat dry with clean kitchen paper.
- 4
Mix minced meat, breadcrumbs, grated cheese, nutmeg, pinch of salt and pepper together.
- 5
Roll the seasoned meat mixture into tiny hazelnut-sized meatballs.
- 6
Heat olive oil in a wide frying pan over medium heat.
- 7
Dredge boiled cardoons in flour, dip in beaten egg, and fry until golden.
- 8
Transfer fried cardoons to paper towels to drain excess oil.
- 9
Bring the meat broth to a gentle simmer in a large pot.
- 10
Drop meatballs into the simmering broth and cook for five minutes.
- 11
Add fried cardoons to the pot and simmer gently together for ten minutes.
- 12
Ladle hot soup into warm bowls and finish with extra grated cheese.
Chef's tips
Clean cardoons thoroughly under cold running water with a vegetable peeler to pull away fibrous strings. Keep parboiled cardoons as dry as possible before dredging so the egg batter adheres evenly without splashing in hot oil.
Ingredient substitutions
- Cardoons → Celery ribs or globe artichoke hearts, though the distinct bitter-sweet flavour profile will change
- Capon broth → Rich homemade chicken or beef stock
Storage
Store leftover soup in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a saucepan over medium-low heat until piping hot, avoiding rapid boiling.
Common mistakes to avoid
- •Skipping the lemon in the parboiling water, which leads to dark discolouration and excessive bitterness.
- •Forming meatballs too large; they should be tiny hazelnut-sized morsels that fit comfortably on a soup spoon.
- •Over-boiling the fried cardoons in the broth, which causes their golden crust to disintegrate completely.
Serving suggestions
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