| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
|
|
SOUP—– |
| 1 |
qt |
Chicken broth |
| 2 |
c |
Water |
| 1/2 |
c |
Pastina |
| 1 |
ts |
Chopped parsley |
| 1 |
|
Thin sliced carrot |
| 1/2 |
lb |
Spinach (leafy part — cut) |
|
|
MEATBALL MIXTURE—– |
| 1/2 |
lb |
Lean beef |
| 1 |
|
Egg |
| 2 |
ts |
Flavored bread crumbs |
| 1 |
ts |
Grated cheese |
| 2 |
ts |
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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