Stracciatelli Soup With Tiny Meatballs Recipes

STRACCIATELLA II

Stracciatella II image

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

Provided by DOREENB

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

Ingredients

1 (3 pound) whole chicken
3 quarts water
11 carrots
6 stalks celery
2 onions
½ cup uncooked white rice
6 ounces baby spinach, chopped
½ cup grated Romano cheese
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 tablespoon lemon juice
3 (14 ounce) cans chicken broth
4 eggs, lightly beaten

Steps:

Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g

MINI MEATBALL SOUP WITH BROCCOLI AND ORECCHIETTE

Mini Meatball Soup With Broccoli and Orecchiette image

The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices. This recipe is very adaptable: It calls for carrots and broccoli, but use whatever vegetables you wish. For the pasta, the tiny meatballs fit snugly in orecchiette, but feel free to use your favorite shape.

Provided by Ali Slagle

Categories dinner, weekday, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Kosher salt and black pepper
3 tablespoons extra-virgin olive oil
2 medium carrots, coarsely chopped
1 large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets
3 garlic cloves, coarsely chopped
2 quarts chicken broth
8 ounces orecchiette
1 pound hot Italian sausage, casings removed
Freshly grated Parmesan, for serving

Steps:

Bring a medium saucepan of salted water to a boil.
In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.

VEGETABLE SOUP WITH TINY MEATBALLS

Vegetable Soup With Tiny Meatballs image

My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!

Provided by Janeydoe

Categories Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

5 -6 cups beef broth or 5 -6 cups beef stock
1 (1 lb) can crushed tomatoes
3 stalks celery & leaves, chopped
1 carrot, finely chopped
1 teaspoon oregano
1/2 cup fine pasta
2 slices dry bread or 2 slices toast
water
1 lb ground beef
1 egg, slightly beaten
1 garlic clove, minced
1 teaspoon salt
butter
grated parmesan cheese

Steps:

Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
Season with salt and pepper.
Serve with grated paremsan cheese.
Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
Form in 3/4 inch balls using 1 teaspoon mixture for each.
Brown in butter - Makes 5 dozen.

Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4

STRACCIATELLA SOUP

Stracciatella Soup image

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3 large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

Steps:

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g

STRACCIATELLA SOUP

Stracciatella Soup image

Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 6

Ingredients

1 quart chicken stock
4 large eggs
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
2 cups baby spinach

Steps:

Bring chicken stock to a simmer in a medium-size saucepan.
Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.