Stracciatelle w/meatballs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SOUP----- | ||
| 1 | quart | Chicken broth |
| 2 | cups | Water |
| ½ | cup | Pastina |
| 1 | teaspoon | Chopped parsley |
| 1 | Thin sliced carrot | |
| ½ | pounds | Spinach (leafy part -- cut) |
| MEATBALL MIXTURE----- | ||
| ½ | pounds | Lean beef |
| 1 | Egg | |
| 2 | teaspoons | Flavored bread crumbs |
| 1 | teaspoon | Grated cheese |
| 2 | teaspoons | Chopped parsley |
| 2 | Eggs | |
| Grated cheese | ||
Directions
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