Stracciatelli Soup With Tiny Meatballs Recipes

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

ITALIAN STRACCIATELLA SOUP

Steps:

• In a medium to large pot bring the broth to a boil.
• In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
• Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.

WEDDING SOUP WITH STRACCIATELLA

Steps:

• Make the Meatballs:.
• Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
• While the bread soaks, saute the garlic in the olive oil until translucent.
• Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
• Divide mixture into 12 equal parts and form into balls.
• Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
• Make the Soup:.
• Return the broth to a boil and add the orzo. Cook for 10 minutes.
• When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
• For the Stracciatella:.
• Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
• Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
• To Serve:.
• Season soup to taste with salt and pepper.
• Ladle into warmed bowls and serve immediately.

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.