STRACCIATELLA SOUP
INGREDIENTS6 cups of Chicken Stock
2 Large eggs
1/4 cup of fresh grated Parmigiano-Reggiano Cheese
1 Tablespoon chopped parsley
pinch of grated nutmeg
3 tablespoons Semolina
1 teaspoon each of salt and pepper
Take 1 cup of stock out and chill--bring the remaining 5 cups of stock to a boil.
In a small bowl combine eggs, semolina, cheese, parsley nutmeg salt and pepper, with the 1 cup of chilled stock.
Whisk with fork to avoid lumps, pour all at once into boiling broth. Stir vigorously for 3 to 4 minutes.
MEATBALLS
INGREDIENTS:
1 garlic clove-crushed
1 pound ground sirloin
1 egg
1/3 cup chopped parsley
1/3 cup breadcrumbs
1/3 cup Parmigiano-Reggiano Cheese
1 teaspoon each of salt and pepper
Mix all the ingredients for meatballs--roll in tiny balls--place on baking sheet and bake for 25-30 minutes at 350 degrees!
Place meatballs into steaming hot bowls of soup--May also serve soup with pastina noodles!!
*Italian Wedding Soup is the same except it has tiny pieces of vegatables and pieces of chicken in the broth!
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