Cardoon Soup with Chicken Meatballs – *

(*) Zuppa di cardi e polpettine di pollo

Chop chicken, Parmesan (1), bread crumbs, garlic, nutmeg, salt, egg, parsley and pepper in a food processor. Form each 1 level dessert spoonful of meat mixture into a ball with the palms of your hands. There should be 10 dumplings per person.

Remove the peel from the thick-fleshed leaf veins of the cardoon to remove the tough strings, then cut into 1 cm pieces. Add the clear soup and simmer gently until they are soft but still have bite, after 10 mins add the chicken meatballs. Sprinkle in the chives and divide the soup evenly among plates. If desired, sprinkle Parmesan cheese (2) on top.

Plants that give the clear soup an immensely delicate, unique flavor. They are mainly used for bagna cauda. This winter vegetable tastes best if you use only the more tender inner stems. Celery stalks can be used as a substitute.

Our tip: Always use fresh chives whenever possible!

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