Stracciatelli Soup With Tiny Meatballs Food

STRACCIATELLI SOUP WITH TINY MEATBALLS

Steps:

• 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.

EASY STRACCIATELLA ITALIAN SOUP

Steps:

• In a large pot bring chicken broth to a boil on high heat.
• Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
• Stir in Spinach, salt and pepper to taste.
• Cook approx 5 minutes.
• Add in beaten egg to soup stirring constantly.
• Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.

STRACCIATELLA SOUP

Steps:

• Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
• Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
• While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
• Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.