Zuppa di Cardone Teramana
A festive Teramo soup of tender cardoons in rich capon broth with tiny meatballs and egg stracciatella, known locally as lu cardone teramano.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Chef's knife
- •Frying pan
- •Slotted spoon
- •Mixing bowl
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Fill a large bowl with cold water and squeeze in the lemon juice.
- 2
Strip the fibrous outer strings from the cardoon stalks using a small paring knife.
- 3
Cut the cardoons into small bite-sized squares and submerge them immediately in the lemon water.
- 4
Boil the cardoons in salted water for thirty-five minutes until completely tender, then drain thoroughly.
- 5
Combine minced beef, minced pork, breadcrumbs, half the pecorino, one egg, salt, and nutmeg in a bowl.
- 6
Roll the seasoned meat mixture into tiny hazelnut-sized meatballs called pallottine.
- 7
Heat olive oil in a frying pan and lightly brown the meatballs for three minutes.
- 8
Bring the strained capon broth to a gentle simmer in a large stockpot.
- 9
Add the drained cooked cardoons and browned meatballs to the simmering broth.
- 10
Whisk the remaining two eggs with the remaining pecorino and black pepper in a small jug.
- 11
Pour the egg mixture into the simmering soup in a thin stream while stirring gently.
- 12
Ladle the hot soup into warmed deep ceramic bowls and serve immediately with extra pecorino.
Chef's tips
Cardoons require thorough de-stringing and pre-boiling to remove their natural bitterness before joining the soup. Shape the pallottine as tiny as possible for the authentic Teramo mouthfeel. A rich, homemade capon broth is crucial for the festive depth of this dish.
Ingredient substitutions
- Capon broth → a rich homemade boiling-fowl or chicken broth
- Cardoons → celery stalks boiled until very soft, though milder in flavour
- Pecorino Abruzzese → aged Parmigiano Reggiano or Grana Padano
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 a rolling boil.
Common mistakes to avoid
- •Under-boiling the cardoons, leaving them fibrous and unpleasantly bitter.
- •Forming the meatballs too large rather than authentic pea-to-hazelnut size.
- •Boiling the soup vigorously after adding the eggs, which makes the egg strands tough.
Serving suggestions
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