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Stracciatella with Tiny Meatballs ("Little" Gramma Yola Torello) Recipe

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This recipe for Stracciatella with Tiny Meatballs ("Little" Gramma Yola Torello) is from Brenna and Jose, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt chicken broth, homemade or canned
2 c water
½ c pastina
1 t fresh parsley, chopped
1 carrot, sliced
½ lb spinach (julienne cut)
½ lb lean ground beef or ground chicken
1 egg
2 t flavored bread crumbs
1 t grated cheese
2 t fresh parsley, chopped
1 small onion, minced
2 eggs
More grated cheese for serving
Directions:
Directions:
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 in the eggs, stirring constantly.
Remove from heat. Cover and let stand for 2 minutes.
Serve with grated cheese.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Stracciatelle means "torn rags," which is what the eggs look like when you stir them into the hot broth. I fondly remember Yola rolling those tiny meatballs.

 

 

 

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