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.
Recipe By :
File