Zuppa di Polpettini

• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 3 (28-ounce) cans peeled pear tomatoes
• 2 tablespoons chopped parsley
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• Meatballs, recipe follows
• 1 (10-ounce) package frozen sweet peas, thawed
• 1 pound ditalini pasta, cooked al dente
• Grated Romano, for garnish
• Italian bread, for serving

1. Pour the olive oil into a large heavy bottomed pot with the garlic.
2. Place over a medium flame and let the garlic brown.
3. Be careful not to let it burn.
4. Put the tomatoes through a blender to liquefy.
5. Add to the browned garlic along with the parsley, oregano, salt and pepper.
6. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce.
7. Let simmer for 1 hour.
8. Add the peas and the cooked pasta and serve hot with grated cheese.
9. Serve with Italian bread, if desired.
10. 4 pounds ground beef
11. 2 eggs
12. 2 large garlic cloves, minced
13. 1 tablespoon chopped parsley
14. 1 teaspoon salt
15. 1/2 cup Romano, grated
16. Freshly ground black pepper
17. Put the ground beef into a large mixing bowl.
18. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined.
19. Form the mixture into 1 inch balls - a small ice cream scoop works well for this.
20. Place the meatballs close together on a baking sheet as you make them.
21. When finished, drop them into the simmering sauce.
22. Yield: 60 meatballs

olive oil, garlic, tomatoes, parsley, oregano, salt, black pepper, frozen sweet peas, pasta, romano, italian bread

Taken from www.foodnetwork.com/recipes/zuppa-di-polpettini-recipe.html (may not work)