Title: Mamma's Stracciatelle with Tiny Meatballs
Categories: Meat Ethnic Soup Pasta
Yield: 6 -8 servs
| DOM DELUISE EAT THIS |
| SOUP |
| 1 | qt | Chicken broth |
| 2 | c | Water |
| 1/2 | c | Pastina (my note: any small pasta) |
| 1 | ts | Parsley, chpd |
| 1 | | Carrot, thin sliced |
| 1/2 | lb | Spinach, julienned |
| MEATBALLS |
| 1/2 | lb | Ground beef^ |
| 1 | | Egg |
| 2 | ts | Flavored breadcrumbs |
| 1 | ts | Parmesan |
| 2 | ts | Parsley, chpd |
| 1 | sm | Onion, minced |
| 2 | | Eggs, additional |
| | | Parmesan |
So many different textures and colors. Worth the little extra effort. Soup:
In soup pot, combine ingreds; bring to a low boil. Meatballs: Mix. In sm
bowl, beat 2 eggs. With wooden spoon, stir soup as you slowly drop in eggs,
stirring constantly. Remove from heat; cover; let stand 2 mins. Serve with
Parmesan.