Stracciatella Soup
the italian cure for what ails you.
Full Recipe Video:
Servings: 8
Ingredients:
Meatballs:
1/2 cup Italian bread crumbs
2 lbs. ground beef (80/20)
2 eggs; whisked
Salt & pepper to taste
1/2 cup parmesan; grated
1 tbsp. fresh parsley; chopped
2 tsp. garlic powder
Soup:
4-5 quarts chicken broth
5 eggs; whisked
16 oz. spinach (2 regular size bags)
Parmesan cheese for serving
Meatballs:
In a large mixing bowl, add bread crumbs, ground beef, eggs, salt, pepper, parmesan, parsley, and garlic powder. Fold and knead together until combined evenly. Using your hands is the best way to mix. Roll into small balls, about the size of a teaspoon. Place balls on tray/dish and set aside.
Soup:
Add chicken broth to large Dutch oven or pot and set heat to medium/high. Bring to simmer. Add all meatballs to your broth. Every stovetop is different so check a few of your meatballs after a few minutes to see if they are cooked through. Anywhere from 3-5 mins, they should be cooked. Once meatballs are cooked, reduce heat to low and add spinach. Spoon spinach into broth and cook until tender. It will cook very fast. Slowly drizzle your whisked eggs into soup, stirring constantly as you pour. It will immediately cook and start to look like egg drop soup.
Ladle soup into bowls and serve. Top with freshly grated parmesan cheese.
GoodCooking’s Picks:
Favorite Dutch Oven: Martha Stewart 8 qt. Dutch Oven
