| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian | 6 | Servings |
INGREDIENTS
| 1 | qt | Chicken broth |
| 2 | c | Water |
| 1/2 | c | Pastina |
| 1 | t | Chopped parsley |
| 1 | Thin sliced carrot | |
| 1/2 | lb | Spinach, leafy part cut |
| 1/2 | lb | Lean beef |
| 1 | Egg | |
| 2 | t | Flavored bread crumbs |
| 1 | t | Grated cheese |
| 2 | t | Chopped parsley |
| 2 | Eggs | |
| Grated cheese |
INSTRUCTIONS
In a soup pot, combine soup ingredients and bring to a low boil. Mix meat ingredients in a bowl, make 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, stirring constantly. Remove from heat. Cover and let stand for 2 minutes. Serve with grated cheese. (Stracciatelle means 'torn rags', which is what the eggs look like when you stir them into the hot broth.) Source: Eat This, It Will Make You Feel Better, by Dom Deluise--but also very close to how GrandMa Rose used to make her soup. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 291
Calories From Fat: 175
Total Fat: 19.3g
Cholesterol: 146.5mg
Sodium: 1009.1mg
Potassium: 356.2mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.5g
Protein: 24.3g