Sciusceddu (Italian Meatball and Egg Soup)
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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.
Course Soup
Cuisine Italian
Keyword beef, eggs, ground beef, meatballs
Cook Time 30 minutes
Total Time 30 minutes
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


  • 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.