Agnone's Zuppa alla Santè
Ingredients for 4 persons
4 slices of stale bread
150 g ground veal
2 tablespoons parmesan cheese
Caciocavallo cheese balls:
100g grated seasoned caciocavallo cheese
1 tablespoon of flour
One tablespoon of parmesan cheese
Extra virgin olive oil for frying the patties
2 slices of caciocavallo, about 1 cm high, cut into cubes
Prepare the chicken broth.
Let cool and remove excess fat.
Prepare the meatballs by mixing the eggs, meat, cheese, and salt.
Form small balls and cook them for about 10 minutes in a little boiling broth.
Drain them and keep them aside.
Heat the oven to 160°/170° C.
Beat the eggs, wet the bread slices on both sides.
Place them on a sheet pan lined with baking paper.
Bake for about 20 minutes, turning the slices halfway through.
They should turn out golden brown.
Cut them into small cubes.
For the cheese patties, beat the egg.
Add the cheeses and flour until soft.
Form into small balls and fry them.
At this point all the ingredients are ready.
In the soup tureen arrange in several layers, bread, caciocavallo cheese, meatballs and cheese balls until all ingredients are used up.
Cover with the boiling broth and let stand for a few minutes.
Bring to the table by serving with ladle fishing carefully from the bottom.
You can prepare the meat and caciocavallo patties in advance and freeze them before they are cooked for your convenience.
When you need them, thaw them in good time and cook them according to recipe.
Instead of bread croutons you can make "pizza" for the soup:
8 tablespoons of grated Parmesan cheese and
4 tablespoons of flour,
chopped parsley to taste.
Bake in the oven.