You might recall that last December, I demonstrated how to make quadretti, a small, square-shaped pasta. At some point, I mentioned Mom using this pasta in soup to nurse me back to health but that my Sister remembered differently. She recalled Mom serving broth filled with Acini di Pepe, “sick soup”, whenever she was ill. Well, since Monday was Sis’s birthday, why not share the recipe for her sick soup?

Soup made with Acini di Pepe is not a Bartolini tradition. Oh, sure, it was served plenty of times at the old two-flat but it wasn’t made from a recipe that had been handed down from one generation to the next. It came to us, oddly enough, from the Mother of my 5th grade teacher. Mr. D was from Upstate New York and my class was his first in Detroit. In fact, he arrived in my hometown barely 1 week before school started that September. Mr. D wanted to introduce himself to the parish and to our parents so, once classes started, he visited the home of each of his students. He chose the families alphabetically, making mine the second home he entered. And as was so often the case with newcomers who entered the two-flat, he hung around for a number of years — make that decades — afterwards. (There was a similar phenomenon in our backyard that involved Grandpa, our neighbors, and the Parish priests but I’ll save that for another post.) Eventually, Mr. D migrated upstairs, becoming good friends of Zia and Uncle.  At some point, and I do not recall how much time had transpired, his Mother and Aunt came to Detroit for a visit. It wasn’t long before they, too, became ensnared in the two-flat’s web of conviviality. Well, as luck would have it, both women were good cooks and during subsequent visits, recipes were traded. One of the very few recipes to survive is today’s minestra, Acini di Pepe with meatballs. (It took a while but I got us here.)

Acini di Pepe is a small, bead-like pasta that expands during the cooking process, much like couscous. Mom served it to Sis when her tummy was upset, just as she served me quadretti. As was her way, Doctor Mom started with broth only and gradually added increasing amounts of Acini di Pepe to the broth as Sis’s condition improved. The meatballs, polpettine, were never used for medicinal purposes. No, they were served when everyone was well and seated at the dinner table. And did we ever enjoy them. The lemon zest in the polpettine, when mixed with a hint of nutmeg, take this simple soup to an entirely different level. Now, if Acini di Pepe isn’t “your thing,” I strongly suggest you make the polpettine and use them with whatever pastina you prefer. Trust me. You won’t be disappointed.

Oh, yeah. Happy Birthday, Sis!

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Acini di Pepe with Meatballs Recipe

Ingredients

For the polpettine

• 1/2 lb ground veal
• 1/4 cup grated cheese, pecorino romano preferred
• 1/2 cup plain bread crumbs
• 1 large egg, slightly beaten
• 1/8 tsp nutmeg
• zest from 1/2 lemon
• 2 tbsp fresh parsley, chopped
• salt & pepper, to taste

For the minestra

• 2 quarts homemade chicken stock (low-sodium store-bought may be substituted)
• 1 cup Acini di Pepe, uncooked
• additional grated pecorino romano

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Directions

To make polpettine

yield : approx. 100 polpettine, divided, half to be frozen for later use

1. Place all the ingredients into a bowl and mix until combined. Do not over-work.
2. Use a melon baller or small scoop to fashion small meatballs. (See Notes below.)
3. Divide all the polpettine into 2 halves and place each on separate baking sheets.
4. Place one baking sheet into the freezer and, once frozen, place the polpettine in a container, return to the freezer for use on a later date.
5. Use the other half as indicated below.

To make the minestra

1. Bring the stock to a rapid boil.
2. Add the Acini di Pepe, stir, and then add the remaining half of the polpettine.
3. When stock returns to the boil, reduce to a medium simmer and cook for about 10 minutes. Stir often but gently so that the polpettine remain intact.
4. At the end of 10 minutes, taste the minestra to see if the pasta is cooked to your liking and to adjust seasoning, if necessary.
5. Serve immediately. Have plenty of grated pecorino romano cheese available at the table.

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Notes

Polpettine are meant to be relatively small. One polpettino should easily fit upon a soup spoon with plenty of room left for pasta and broth. Although this recipe yields about 100 meatballs, I prefer to use only about half that amount in a 2 quart pot of soup. Of course, you may use more or less depending upon your own preference.

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And Now for the Awards Portion of  Today’s Presentation

Over the past few weeks, I’ve been lucky enough to have received a few awards from members within our blogging community. And lest anyone think that I do not appreciate these wonderful gifts, I wanted to make sure that each was acknowledged.

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So, to Marie, of My Little Corner of Rhode Island, I say thank you for generously nominating me for the Kreative Blogger Award.

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To Kathryn, of kiwsparks, and Eva, of Kitchen Inspirations, I say thanks for your thoughtfulness in granting me The (Red) Educational Shoe Award. (And to Greg: You’ll just have to wait before you get to see me in stilettos, be they red or some other color.)

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Finally, to Roger, of Food, Photography, & France, mere words cannot express the depth of emotion that I experienced upon learning you had nominated me for the Sunshine Award.

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OK, I know that I’m supposed to answer a variety of questions or volunteer some facts about myself and I must admit to enjoying reading others’ replies. The truth of the matter is, however, that I’m not all that interesting. I am no onion with many layers to be pulled back revealing inner truths. There is no art in this choke. What you see is what you get — and what you get is pretty boring, at that. Besides, what little there is to tell is fodder for my future posts. If I tell you everything about myself now, whatever will I write about next time or the time after that?  And so, to those who truly wish to learn more about me, I say “Stay tuned … “

The next part of any award acceptance is to pass the award along to deserving individuals. Well, there are 3 awards to pass along and I don’t even know how many bloggers, in total, I am to name. I do know, however, that no matter how many good people I nominate, I will surely forget one person and, in all probability, quite a few more. I have been treated kindly by everyone I’ve met here and encouraged in more ways than I could ever enumerate.  I’d sooner quit blogging than hurt or offend any of those who have treated me so graciously. So, rather than nominate many, I shall only nominate one.

A relative newcomer, this blogging friend has taught me a great deal. By her example, I’ve learned that less is more. That silence is truly golden. That to just be yourself and the World will be yours to conquer. And so it is that I nominate, for the Kreative Blogger, The (Red) Educational Shoe, and Sunshine awards, none other than …

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FLAT RUTHIE !!!!!

As soon as word of the awards became known, her friends carried her off to an impromptu party at Chicago’s Fondue Stube. Pictured above, Flat Ruthie is seen with one of her dearest of friends, Thing, as they await the arrival of the fondue pots. Oh, what a night!

So, congratulations Flat Ruthie! I for one, cannot wait to read your acceptance speech. (No fair helping her, 3D Ruth.)

And to Marie, Kathryn, Eva, and Roger, all joking aside, I am both honored and grateful for the awards you’ve sent my way. Mille grazie!

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