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Shopping ListRecipe: Sciusceddu (Sicilian Meatball and Egg Soup)
Ingredients for 4 people
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- 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
Le Ricette
Sciusceddu (Sicilian Meatball and Egg Soup)
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Sicilia
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
Mix the ground meat, one egg, breadcrumbs, half of the grated Caciocavallo (or Parmigiano-Reggiano), chopped parsley and a little water until evenly combined.
Roll into balls about the size of a small egg.
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.
Bring the broth to a boil in a saucepan over high heat. Add meatballs.
Cook over medium heat for about twenty minutes.
Add beaten eggs, stirring vigorously for a few minutes.
Remove from heat and serve the “sciusceddu” hot.
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