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.
Cook Time 30 minutes
Total Time 30 minutes
- 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
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 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.
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.