If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.
I wanted to call this recipe "Zuppa di Ceci con Pomodori," but my copy editor insisted that it be in English. But doesn't it sound better in Italian? For optimum flavor, use dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.
Rick: Though most people really love meatballs, many versions never hit the top of my list. Until I tasted these meatballs, that is. The sauce may look like everyday marinara, but its taste is brightened with the flavors of cumin, parsley and good paprika, which is why I go back for bite after bite. When we learned to make these meatballs (called ketfu in Morocco) with Bouchra in Marrakech, she told us she sometimes cracks eggs into the sauce to poach alongside the meatballs. I haven't tried that yet, but I can just imagine how delicious the sauce would taste with the poached yolk stirred into it. I'm particularly fond of these meatballs made with lamb.