Stracciatelli Soup With Tiny Meatballs

READY IN: 40mins
Recipe by Imagenie

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.

Top Review by susie cooks

Delicious soup! Followed exactly as written. Made for PAC Spring 2010.

Ingredients Nutrition


  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.

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