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Sciusceddu (Sicilian Meatball and Egg Soup)

di Academia Barilla

Sciusceddu (Sicilian Meatball and Egg Soup)
PREPARATION TIME
50 minutes

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Sicilia




Ingredients for 4 people


4 cups meat broth
½ pound ground veal
1/3 cup breadcrumbs
1 cup grated Caciocavallo or Parmigiano Reggiano cheese
3 eggs
¼ pound ricotta
1 tablespoon chopped parsley
salt and pepper to taste



Preparation 30 minutes preparation + 20 minutes cooking
1. Mix the ground meat, one egg, breadcrumbs, half of the grated Caciocavallo (or Parmigiano-Reggiano), chopped parsley and a little water until evenly combined

2. Roll into balls about the size of a small egg

3. In another bowl, beat the remaining eggs with the ricotta (drained and pressed through a sieve), the remaining grated Caciocavallo and a pinch of salt and pepper

4. Bring the broth to a boil in a saucepan over high heat

5. Add meatballs

6. Cook over medium heat for about twenty minutes

7. Add beaten eggs, stirring vigorously for a few minutes

8. Remove from heat and serve the “sciusceddu” hot