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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
  • 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
  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.