Here is the amazing Sciusceddu or Italian meatball and egg soup. This recipe for ricotta meat balls is delicate, yet very appetizing.
Servings: Serves 4
Total Time: 50 minutes
- 4 cups meat broth ****
- 7 oz veal meat, chopped
- 2 oz breadcrumbs
- 3 ½ oz caciocavallo cheese, grated
- 3 eggs
- 3 ½ oz ricotta cheese
- parsley, chopped
- salt and pepper
- Make a mixture of minced meat, one egg, breadcrumbs, half of the grated Caciocavallo cheese (or Parmesan), chopped parsley and a little water; then form meatballs about the size of a small egg.
- In another bowl, beat the eggs with the Ricotta cheese previously sieved, the remaining Caciocavallo cheese and a dash of salt and pepper.
- Bring the broth to the boil and dump the meatballs in.
- Cook for about twenty minutes, then add the egg mixture, stirring vigorously for a few moments.
- Remove from heat and serve the “sciusceddu” or Italian meatball and egg soup piping hot.
**** HOW TO MAKE MEAT BROTH
- 16 cups water
- 10 oz beef
- ¼ hen, or capon
- 1 stalk celery
- 1 onion
- 1 clove
- 1 carrot
- 5 stalks parsley
Cooking time: 3 to 6 hours
We recommend that you use one or a combination of the following cuts of beef: chuck, hanger, round, flank steak, beef shank. For the capon or hen meat, any part of the bird will work. You can even use a whole bird if it has been cleaned well and had its interiors removed.
- To prepare the broth, begin by filling an earthenware, or otherwise thick-bottomed pot, with cold water.
- Add the meat and let it sit for about 30 minutes.
- If you like stronger flavors, you can add beef bones to the pot as well.
- Then place the pot over very low heat and bring to a simmer.
- Salt lightly and begin to skim the pot with a skimmer or slotted spoon, removing any impurities that have risen to the top.
- Once the broth is completely clean and clear, remove the pot from the heat and let cool.
- Then bring back to a simmer over low heat, adding the celery, peeled carrot and parsley.
- Push the clove into the onion, so that it will be easy to remove at the end of cooking.
- Cover the pot and cook over very low heat for at least 3 hours, or longer, if necessary.
- Just before removing the pot from the heat, salt the broth with coarse sea salt.
- Then filter the broth through a chinois.
- Let the broth cool down to room temperature.
- A layer of fat should form on the top of the broth.
- Use a slotted spoon to remove some or all of the fat, depending on whether you want a fat-free broth or not.
Source: Academia Barilla