The Italian Fondue 2.0

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

For the broth : 

30 ml (2 tbsp.) olive oil

1 onion, chopped

30 ml (2 tbsp.) garlic, chopped

125 ml (1/2 cup) white wine

1.25 liters (5 cups) chicken broth

1.5 liters (6 cups) marinara sauce

60 ml (1/4 cup) chopped sun-dried tomatoes

10 ml (2 tsp. teaspoon dried Italian herbs

Salt and pepper to taste

For the veal meatballs :

450 g (1 lb) ground veal

60 ml (1/4 cup) chopped French shallots

60 ml (1/4 cup) Italian seasoned breadcrumbs

30 ml (2 tbsp. chopped fresh parsley

1 egg

Salt and pepper to taste

15 ml (1 tbsp.) olive oil

For the aïoli dip :

15 ml (1 tbsp.) Dijon mustard

2 egg yolks

1 lemon (juice)

15 ml (1 tbsp. chopped garlic

180 ml (3/4 cup) olive oil

Salt and pepper to taste

For the herbed dip :

1 bag (40 g) vegetable soup mix

160 ml (2/3 cup) plain Greek yogurt

30 ml (2 tbsp. chopped fresh basil

15 ml (1 tbsp.) chopped fresh oregano

2 chopped green onions

Salt and pepper to taste

For the marinara dip :

15 ml (1 tbsp.) olive oil

15 ml (1 tbsp.) chopped garlic

30 ml (2 tablespoons) white wine

540 ml (3 tablespoons) can diced tomatoes

45 ml (3 tablespoons) tomato paste

5 ml (1 teaspoon) sugar1

15 ml (1 tablespoon) chopped fresh basilic

10 ml (2 teaspoons) chopped fresh oregano

Salt and pepper to taste

Suggested garnishes :

18 to 20 cherry tomatoes of various colors

2 peppers of various colors cut into strips

2 zucchini cut into half slices

2 pre-cooked mild Italian sausages cut into slices

1 small broccoli cut into small florets

200 g (approx. 1/2 lb) herbed bread or focaccia, cut into cubes

1 container of 200 g cocktail bocconcinis

175 g package of antipasto meats

150 g (1/3 lb) polenta, cut into cubes

125 g (approx. 1/4 lb) pepperoni, sliced

250 ml (1 cup) mixed olives

250 ml (1 cup) artichoke hearts, quartered

125 ml (1/2 cup) spicy antipasto sauce

Preparation

1. For the broth. In a large saucepan, heat oil over medium heat. Cook onion and garlic for 2 to 3 minutes.
2. Add white wine and allow to evaporate by half. Add chicken stock, marinara sauce, sun-dried tomatoes and Italian herbs. Bring to the boil, then simmer over medium heat for 20 to 25 minutes, until about a quarter of the mixture has evaporated. Taste the broth, then season with salt and pepper. Taste and adjust seasoning if necessary. 
3. Pour the required amount of stock into the Fondussimo pan. Reserve the rest of the stock for the dumplings.
4. For the meatballs. Preheat oven to 180°C (350°F). 
5. In a bowl, combine all meatballs ingredients except oil. Shape 26 to 28 meatballs, using about 15 ml (1 tbsp.) of mixture for each.
6. In a large ovenproof skillet, heat oil over medium heat. Brown a few meatballs at a time for 3 to 4 minutes. Return all the meatballs to the pan.  
7. Continue cooking in the oven for 10 to 12 minutes, until the inside of the meatballs has lost its pinkish hue.
8. For the aioli dip. In a second bowl, whisk mustard with egg yolks and lemon juice. Add garlic. Gradually drizzle in the oil, whisking vigorously until you obtain a mayonnaise-like texture. Season with salt and pepper.
9. For the herb dip. In a third bowl, combine dipping ingredients.
10. For marinara dip. In another saucepan, heat oil over medium heat. Cook garlic for 1 to 2 minutes.
11. Add white wine and simmer until all liquid has evaporated. Add diced tomatoes, tomato paste and sugar. Bring to the boil, then simmer over low heat for 25 to 30 minutes, stirring occasionally, until the sauce has thickened. Add the herbs. Season with salt and pepper and stir. 
12. Serve the broth with your choice of toppings, meatballs and dip

Serving suggestions :

Caesar salad

Antipasto (olives, marinated eggplant, etc.)

Cold cuts (prosciutto, coppa)

A few tips

Soup with dumplings and orzo: cut the vegetables into smaller pieces, add the dumplings to the broth, then top with orzo!