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.
Prodotti tipici (1)


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