The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a medium soup pot over medium-high heat. Add EVOO (twice around the pan) and the sausage. Break up the sausage with the back of a wooden spoon and brown it, about 3 minutes. Add the 2 crushed garlic cloves and the chopped onion, carrot, and celery. Stir to combine and cook for 5 minutes. Add the chicken stock and pizza sauce and raise heat to high to bring to a boil.
Step 2
Meanwhile, in a bowl mix the ground meat with the minced garlic, grated cheese, bread crumbs, egg yolk, salt and pepper, and allspice. Form bite-size balls and drop them into boiling liquid. The meatballs will cook like dumplings in about 8 minutes. When all of the balls have been added and the stoup returns to a boil, reduce heat to simmer. Cook for 8 to 10 minutes. Add the parsley, stir, and ladle into shallow bowls. Top with a little grated cheese at table.
