Stracciatelli Soup With Tiny Meatballs
- Ready In:
- 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
- Mix all meatball ingredients.
- Shape rounded teaspoons of meatball mixture into 3/4 inch balls.
- Put all soup ingredients except meatballs in large saucepan and bring to a boil over high heat.
- Reduce heat and cover and simmer for 5 minutes.
- Drop meatballs into the simmering soup.
- Cook, uncovered, for 8 to 10 minutes, or until meatballs are no longer pink in the center.
- Using a woooden spoon, stir soup while slowly pouring in the beaten eggs.
- Remove from heat and let stand for 2 minutes until the eggs are set.
- Serve sprinkled with parmesan cheese.
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Absolutely delicious. Although my grandmother made stracciatelli all the time, I never knew how to do it. This soup was surprisingly fast, even with the making of the meatballs. I ended up doubling the meatball ingredients and freezing one batch for when I next get the urge for this soup. I did use frozen chopped spinach in place of the fresh. Other than that, everything was exactly as written and wonderful. Thanks for posting.
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