Best Stracciatelli Soup With Tiny Meatballs Recipes

STRACCIATELLA SOUP

Stracciatella Soup image

Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 6

Ingredients

1 quart chicken stock
4 large eggs
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
2 cups baby spinach

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.

STRACCIATELLA SOUP

Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

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.

STRACCIATELLI SOUP WITH TINY MEATBALLS

Stracciatelli Soup With Tiny Meatballs image

The name of the soup is Italian for "shreds" or "rags", which is what the eggs look like after they are drizzled into the soup. The meatballs are dropped into the simmering soup, no need to brown first. Note: You can substitute 1- 10 ounce package frozen chopped spinach, thawed and squeezed dry, for the fresh spinach if you wish.

Provided by Imagenie

Categories Spinach

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces lean ground beef
1 small onion, chopped fine, 1/3 cup
1 large egg
2 teaspoons seasoned dry bread crumbs
2 teaspoons parsley, fresh chopped
1 teaspoon parmesan cheese, grated
6 cups chicken broth
8 ounces fresh spinach, cut in thin strips
1 medium carrot, shredded
1/4 cup egg pastina or 1/4 cup any small shell pasta
1 teaspoon fresh parsley, chopped
2 large eggs, slightly beaten
grated parmesan cheese

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.

Nutrition Facts : Calories 165.4, Fat 8, SaturatedFat 2.8, Cholesterol 130.8, Sodium 882.5, Carbohydrate 5.4, Fiber 1.4, Sugar 2.1, Protein 17.2

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