The word stracciatella comes from the Italian stracciato which means torn or ragged. It is a kind of soup typical of the South and Central Italy, made of broth, eggs and cheese. And of course, Mamma’s tiny meatballs. Simple and utterly delicious.
- 1 Quart chicken broth
- 2 Cups water
- 1/2 Cup pastina or thin spaghetti
- 1 teaspoon fresh parsley, chopped
- 1 carrot, sliced thin
- 1/2 pound spinach, just the leafy part, julienned
- 1/2 pound lean ground beef
- 1 egg
- 2 teaspoons flavored bread crumbs
- 1 teaspoon grated cheese
- 2 teaspoons fresh parsley, chopped
- 1 small onion, minced
- 2 eggs
- grated cheese
- In a soup pot, combine soup ingredients and bring to a low boil.
- Mix meat ingredients in a bowl, many 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, constantly stirring.
- Remove from heat. Cover and allow to stand for 2 minutes.
- Serve with grated cheese.
It is called in this way because the eggs, that are beaten and poured into the boiling broth, remain loose and cook in the shape of filaments. It is, by the way, a quick, easy and nutritious meal for the winter. We had some ground meat left in the fridge, so we enriched the stracciatelle with small meatballs and made a complete and satisfying meal out of it.
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