Stracciatella Soup with Little Meatballs

STRACCIATELLA SOUP

INGREDIENTS

6 cups of Chicken Stock

2 Large eggs

1/4 cup of fresh grated Parmigiano-Reggiano Cheese

1 Tablespoon chopped parsley

pinch of grated nutmeg

3 tablespoons Semolina

1 teaspoon each of salt and pepper

Take 1 cup of stock out and chill--bring the remaining 5 cups of stock to a boil.

In a small bowl combine eggs, semolina, cheese, parsley nutmeg salt and pepper, with the 1 cup of chilled stock.

Whisk with fork to avoid lumps, pour all at once into boiling broth.  Stir vigorously for 3 to 4 minutes.

MEATBALLS

INGREDIENTS:

1 garlic clove-crushed

1 pound ground sirloin

1 egg

1/3 cup chopped parsley

1/3 cup breadcrumbs

1/3 cup Parmigiano-Reggiano Cheese

1 teaspoon each of salt and pepper

Mix all the ingredients for meatballs--roll in tiny balls--place on baking sheet and bake for 25-30 minutes at 350 degrees!

Place meatballs into steaming hot bowls of soup--May also serve soup with pastina noodles!!

*Italian Wedding Soup is the same except it has tiny pieces of vegatables and pieces of chicken in  the broth!