Stracciatelli Soup With Tiny Meatballs Recipes

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

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.

Steps:

• Bring chicken stock to a simmer in a medium-size saucepan.
• Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.