Stracciatella By gourmetlady

Friday, October 31st, 2008

(3 votes, average: 3.67 out of 5)
You need to be a registered member to rate this post.

 Loading ...

Stracciatella is a soup from italy is served on a traditional weddings or is known as the “wedding soup” that have veal meatballs in it

Ingredients

• 1 1/2q Chicken Stock
• 4 Whole eggs
• 3oz Grated parmesan cheese
• 1oz Semolina flour
• 3oz Chicken Stock
• 1 pinch of Nutmeg
• Chopped Spinach as needed
• 4oz Ground veal
• 1tsp Ground coriander
• 1tsp Chopped herbs (parsley, Thyme, Dill)
• Salt and Pepper to taste

Procedure

1. Season the ground veal with coriander, salt and pepper, herbs, and shape it into a tiny meat balls. put it aside
2. Combine eggs, cheese and semolina with 3oz chicken stock. Reserve.
3. Heat 1 1/2qt chicken stock, season with salt and pepper before it reach the boiling stage
4. Add the meat balls in the boiling stock and let it boil for 5 minutes
5. Drizzle in the egg and cheese mixture, and careful not to over mix
6. Cook for one minute or until the soup turns clear
7. Serve immediately. Garnish with chopped spinach and grated parmesan cheese

Chef’s Notes:

Veal meatballs can be season with any herbs or seasoning mixture if desire