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Mamma's Stracciatelle with Tiny Meatballs Recipe

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Mamma's Stracciatelle with Tiny Meatballs image
James, Melissa, Silas and Dorthea at the Carnival


This recipe for Mamma's Stracciatelle with Tiny Meatballs, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Kuemmerle (Dorthea's Mom)
Added: Sunday, November 18, 2007


1 quart chicken broth
2 c water
1/2 c pastina
1 tsp fresh parsley, chopped
1 carrot, sliced thin
1/2 lb spinach (just leafy part, julienne cut)

1/2 lb lean beef
1 egg
2 tsp flavored bread crumbs
1 tsp grated cheese
2 tsp fresh parsley, chopped
1 sm onion, minced

2 eggs grated cheese

In a soup pot, combine soup ingredients and bring to a low boil. Mix meat ingredients in a bowl, make tiny meatballs, and drop into boiling broth mixture.
In a small bowl, beat 2 eggs. With a wooden spoon, stir soup as you slowly drop eggs, stirring constantly. Remove from heat, Cover and let stand for 2 minutes. Serve with grated cheese.

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Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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