Stracciatelle w/meatballs

Yield: 6 Servings

Measure Ingredient
\N \N SOUP-----
1 quart Chicken broth
2 cups Water
½ cup Pastina
1 teaspoon Chopped parsley
1 \N Thin sliced carrot
½ pounds Spinach (leafy part -- cut)
\N \N MEATBALL MIXTURE-----
½ pounds Lean beef
1 \N Egg
2 teaspoons Flavored bread crumbs
1 teaspoon Grated cheese
2 teaspoons Chopped parsley
2 \N Eggs
\N \N Grated cheese

In a soup pot, combine soup ingredients and bring to a low boil. Mix meat ingredients in a bowl, make tiny meatballs, and drop into boiling broth mixture. In a small bowl, beat 2 eggs. With a wooden spoon, stir soup as you slowly drop in the eggs, stirring constantly. Remove from heat. Cover and let stand for 2 minutes. Serve with grated cheese. (Stracciatelle means 'torn rags', which is what the eggs look like when you stir them into the hot broth.) Source: Eat This, It Will Make You Feel Better, by Dom Deluise--but also very close to how GrandMa Rose used to make her soup.

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