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Home » Recipes » Soup Recipes

March 29, 2019 · 6 Comments

Sciusceddu (Italian Meatball and Egg Soup)

Easter· Gluten Free Recipes· Italian· Keto Recipes· Soup Recipes

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Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.

Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.

A bowl of Sciusceddu (Italian Meatball and egg soup)

I bet you're thinking to yourself, 'What the heck is Sciusceddu?'. Well I thought the same thing when I first saw this recipe in that vintage Italian cookbook I spoke about when I made those Parmesan Baked Mushrooms last year.

In fact, I still don't know how to properly pronounce the name, but when I looked at the ingredients, it's basically like Chinese Egg Drop Soup or Stracciatella alla Romano Soup; which is a Roman Style Egg Drop Soup; however, with a few differences.

Sciusceddu (Italian Meatball and Egg Soup)

What is Sciusceddu?

Here are some differences between the two: 

  1. Beef broth is used instead of chicken broth;
  2. There are meatballs in the soup; and
  3. In Sciusceddu, the eggs are combined with Ricotta and Pecorino Romano cheeses before being added to the soup.

Since Easter is almost here and some of you might be looking for new recipes to try during your holiday celebrations, I decided to try making this soup myself.

Oddly enough, my grandfather's family originated from Sicily, the southern part of Italy; however, I don't ever remember trying this soup before, but it was certainly tasty.

Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.

How do you make Sciusceddu?

For this recipe you'll need beef broth, lean ground beef, eggs, parsley, Pecorino Romano and Ricotta cheeses.

First, add the broth to a large pot or Dutch oven and bring to a boil. While the broth is coming to temperature, make the meatballs by combining the ground beef, one egg, parsley and Pecorino Romano cheese.

Make small meatballs out of the mixture; approximately 1" in diameter (about 5 ½-6 dozen in total); then drop them into the boiling broth and cook for 10 minutes.

I prefer the meatballs to be bite sized so it's easier to eat the soup, but you can make them bigger; however, you'll just have to break off pieces before taking a bite.

Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.

While the meatballs are cooking, combine the remaining eggs, Ricotta and remainder of the grated cheese; then whisk until smooth.

Slowly add the egg mixture to the broth while whisking and cook for another 4-5 minutes. Serve the Sciusceddu hot with crusty Italian bread or as a starter to your holiday meal. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.

More Italian Soup Recipes

  • Zuppa di Farro (Italian Farro Soup)
  • Stracciatella alla Romano Soup (Roman Style Egg Drop)
  • Tuscan White Bean Soup
  • Tortellini Escarole Soup

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Sciusceddu (Italian Meatball and Egg Soup)

Sciusceddu (Italian Meatball and Egg Soup)

Carrie's Experimental Kitchen
Sciusceddu or Italian Meatball and Egg Soup, is a popular, beef broth based soup served traditionally during Easter celebrations in Southern Italy.
Print Recipe Pin Recipe
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine Italian
Servings 8

Ingredients
  

  • 8 c. Low Sodium Beef Broth
  • 1 lb. Lean Ground Beef
  • 5 large Eggs; divided
  • ¼ c. Fresh Parsley, chopped
  • 1 c. Grated Pecorino Romano Cheese; divided
  • ½ c. Ricotta Cheese

Instructions
 

  • Add the broth to a large pot or Dutch oven and bring to a boil. 
  • While the broth is coming to temperature, make the meatballs by combining the ground beef, one egg, parsley and ½ cup of the Pecorino Romano cheese. Make small meatballs out of the mixture (approximately 1" in diameter; about 5 ½-6 dozen in total); then drop them into the boiling broth and cook for 10 minutes.
  • While the meatballs are cooking, combine the remaining eggs, Ricotta and remainder of the grated cheese; then whisk until smooth. Slowly add the egg mixture to the broth while whisking and cook for another 4-5 minutes. 

Nutrition

Calories: 297kcalCarbohydrates: 3gProtein: 31gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 188mgSodium: 893mgPotassium: 783mgFiber: 0.2gSugar: 0.4gVitamin A: 971IUVitamin C: 10mgCalcium: 389mgIron: 3mg
Keyword meatballs
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Reader Interactions

Comments

  1. Evelyn says

    November 23, 2024 at 3:59 pm

    Oh, my goodness! We make this soup. My mother-in-law couldn’t spell it. It’s everyone’s favorite! I’m so excited that you make it as well!!

    Reply
    • Carrie's Experimental Kitchen says

      November 23, 2024 at 5:08 pm

      It is a hard one to pronounce, but delicious! I hope you like the recipe!

      Reply
  2. Lucy says

    November 28, 2019 at 9:44 pm

    can you cook this one day early?

    Reply
    • Carrie's Experimental Kitchen says

      November 28, 2019 at 10:26 pm

      Sure, I think it would be fine. Enjoy!

      Reply
  3. Andrew says

    April 15, 2019 at 8:32 pm

    How much ricotta do I need.
    It isnt listed in the ingredient list.

    Reply
    • Carrie's Experimental Kitchen says

      April 16, 2019 at 6:36 am

      I apologize! It's 1/2 cup and I've updated the recipe card.

      Reply

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