Zuppa di Cardi Molisana
Zuppa di cardi molisana is a festive winter soup of tender cardoons simmered in rich poultry broth with tiny meatballs and a beaten egg and cheese liaison.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Medium mixing bowl
- •Slotted spoon
- •Whisk
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 16 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Submerge the trimmed cardoon pieces in cold water acidulated with the lemon juice to prevent browning.
- 2
Boil the cardoons in salted water for 35 to 45 minutes until tender when pierced with a fork.
- 3
Drain the cooked cardoons thoroughly and set them aside.
- 4
Combine the minced pork, minced veal, breadcrumbs, 20 g grated cheese, 1 egg, parsley, salt, pepper and nutmeg in a bowl.
- 5
Mix the meat mixture thoroughly with your hands until smooth and cohesive.
- 6
Roll the mixture into tiny meatballs roughly the size of large hazelnuts, about 1.5 cm wide.
- 7
Bring the capon broth to a gentle simmer in a large pot over medium heat.
- 8
Add the tiny meatballs to the simmering broth and cook for 8 minutes until they float.
- 9
Add the drained cardoons to the broth and simmer together for another 5 minutes to meld flavours.
- 10
Whisk the remaining 2 eggs with the remaining 40 g grated cheese in a small bowl.
- 11
Pour the egg and cheese mixture into the gently simmering soup while stirring slowly to form delicate ribbons.
- 12
Remove from the heat immediately and ladle into warm wide soup bowls.
Chef's tips
Cardoons require thorough de-stringing with a vegetable peeler or paring knife before boiling to remove tough exterior fibres. Shape the meatballs as small as possible so each spoonful carries vegetable, broth, and meat together.
Ingredient substitutions
- capon broth → a rich homemade chicken and beef mixed broth
- Pecorino Molisano → a mix of equal parts Parmigiano-Reggiano and Pecorino Romano
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a small saucepan over low heat until hot, avoiding a rolling boil to keep the egg shreds tender.
Common mistakes to avoid
- •Underboiling the cardoons during the first step, leaving them fibrous and tough
- •Making the meatballs too large, which unbalances the delicate texture of the festive soup
- •Boiling the soup vigorously after adding the eggs, which makes the egg liaison rubbery instead of soft
Serving suggestions
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