Zuppa di Polpettini Recipe

Directions:

1. Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
2. Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
3. Meatballs:
4. 4 pounds ground beef
5. 2 eggs
6. 2 large garlic cloves, minced
7. 1 tablespoon chopped parsley
8. 1 teaspoon salt
9. 1/2 cup Romano, grated
10. Freshly ground black pepper
11. Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.
12. Yield: 60 meatballs