Mini Meatball Stracciatella Soup
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Mini Meatball Stracciatella Soup

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.
Course Soup
Cuisine Italian
Servings 6
Author Marisa

Ingredients

  • FOR THE MINI MEATBALL SOUP
  • 12 cups chicken broth I used store bought no added salt, fat free and gluten free
  • 1 pound minced veal
  • 2 large eggs lightly beaten
  • 1 teaspoon salt I use fine sea salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons gluten free flour
  • 2 tablespoons chopped parsley plus 1 tablespoon more for garnish
  • FOR THE STRACCIATELLA
  • 4 large eggs
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
  • Crispy prosciutto pieces for garnish optional (see note)

Instructions

  • In a large bowl combine together the minced veal, beaten eggs, salt and pepper, Parmesan cheese, flour and 2 tablespoons of chopped parsley.
  • Mix well by hand and shape into tiny meatballs about 1/2 inch in diameter.
  • Bring the chicken broth to a simmer and slowly add in the meatballs.
  • Let the meatballs simmer for about 10 minutes or until cooked through.
  • Meanwhile whisk the stracciatella ingredients in a small bowl.
  • When the meatballs are cooked through, slowly pour the stracciatella into the soup and then give it a gentle stir.
  • Let simmer for one minute.
  • To serve, ladle into soup bowls and top with a sprinkle of chopped parsley, Parmesan cheese and crispy prosciutto pieces.

Notes

For the crispy prosciutto layer 2 slices of prosciutto between paper towels and cook on high heat in the microwave for 2 minutes. Break into pieces and use for garnishing the soup or simply to munch on! Enjoy!