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    Recipe #291389

    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...

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    Stracciatelli Soup With Tiny Meatballs
    By Imagenie on March 12, 2008

    Recipe #291389

    "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..."
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    Ingredients: small shell pasta, eggs...

    Rating: 100.00%;

    2 Reviews

    Prep Time:15 mins

    Total Time: 40 mins

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