Carrie’s Experimental Kitchen

Sciusceddu (Italian Meatball and Egg Soup)

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. 

Jump to Recipe

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)

For instance;

  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.Click to Tweet

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.

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

Make small meatballs out of the mixture; approximately 1″ in diameter (about 5 1/2-6 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!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!

0 from 0 votes
Sciusceddu (Italian Meatball and Egg Soup)
Sciusceddu (Italian Meatball and Egg Soup)
Cook Time
30 mins
Total Time
30 mins
 

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

Course: Soup
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 8 c. Low Sodium Beef Broth
  • 1 lb. Lean Ground Beef
  • 5 large Eggs; divided
  • 1/4 c. Fresh Parsley, chopped
  • 1 c. Grated Pecorino Romano Cheese; divided
  • 1/2 c. Ricotta Cheese
Instructions
  1. Add the broth to a large pot or Dutch oven and bring to a boil. 

  2. While the broth is coming to temperature, make the meatballs by combining the ground beef, one egg, parsley and 1/2 cup of the Pecorino Romano cheese. Make small meatballs out of the mixture (approximately 1" in diameter; about 5 1/2-6 dozen in total); then drop them into the boiling broth and cook for 10 minutes.

  3. 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. 

 

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.

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

 

Related Recipes

Zuppa di Farro (Italian Farro Soup)

Zuppa di Farro (Italian Farro Soup)

Stacciatella alla Romano or otherwise known as Roman Style Egg Drop Soup

Stracciatella alla Romano Soup (Roman Style Egg Drop)

Tuscan White Bean Soup

Tuscan White Bean Soup

Tortellini Escarole Soup

Tortellini Escarole Soup

 

Visit the Easter or Soup category under the Recipe Index for more ideas!

 

 

 

 

This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon! 


2 Comments

  1. Andrew
    April 15, 2019 at 8:32 pm - Reply

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

Translate »
shares