Stracciatelli Soup With Tiny Meatballs |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
The name of the soup is Italian for shreds or rags , which is what the eggs look like after they are drizzled into the soup. The meatballs are dropped into the simmering soup, no need to brown first. Note: You can substitute 1- 10 ounce package frozen chopped spinach, thawed and squeezed dry, for the fresh spinach if you wish. Ingredients:
8 ounces lean ground beef |
1 small onion, chopped fine, 1/3 cup |
1 large egg |
2 teaspoons seasoned dry bread crumbs |
2 teaspoons parsley, fresh chopped |
1 teaspoon parmesan cheese, grated |
6 cups chicken broth |
8 ounces fresh spinach, cut in thin strips |
1 medium carrot, shredded |
1/4 cup egg pastina or 1/4 cup any small shell pasta |
1 teaspoon fresh parsley, chopped |
2 large eggs, slightly beaten |
grated parmesan cheese |
Directions:
1. Mix all meatball ingredients.
2. Shape rounded teaspoons of meatball mixture into 3/4 inch balls.
3. Put all soup ingredients except meatballs in large saucepan and bring to a boil over high heat.
4. Reduce heat and cover and simmer for 5 minutes.
5. Drop meatballs into the simmering soup.
6. Cook, uncovered, for 8 to 10 minutes, or until meatballs are no longer pink in the center.
7. Using a woooden spoon, stir soup while slowly pouring in the beaten eggs.
8. Remove from heat and let stand for 2 minutes until the eggs are set.
9. Serve sprinkled with parmesan cheese.
|
|