Stracciatelli Soup with Tiny Meatballs
Warm up with a comforting bowl of Stracciatelli Soup with Tiny Meatballs, a rustic Italian classic that marries simplicity with bold flavors. This recipe features tender mini meatballs made from a flavorful blend of ground beef, ground pork, Parmesan cheese, and fresh herbs, simmered to perfection in a light and nourishing chicken broth. Chopped baby spinach adds a vibrant touch, while delicate ribbons of egg, or "stracciatella," swirl through the soup for a velvety texture. Finished with a hint of nutmeg and extra Parmesan, this hearty yet elegant dish is perfect for cozy dinners or as an impressive starter. Ready in under an hour and packed with protein, this comforting soup is a true crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams ground beef
- 250 grams ground pork
- 50 grams grated Parmesan cheese
- 60 grams breadcrumbs
- 1 large egg
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups chicken broth
- 2 cups baby spinach, chopped
- 3 large eggs
- 30 grams grated Parmesan cheese
- 0.25 teaspoon nutmeg, ground
Instructions
In a large bowl, combine the ground beef, ground pork, 50 grams of grated Parmesan cheese, breadcrumbs, 1 egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined but do not overwork the mixture.
Form the mixture into small meatballs, about 1.5 cm in diameter. You should have approximately 40-50 tiny meatballs. Set aside on a plate.
In a large pot, bring the chicken broth to a gentle boil over medium heat.
Carefully add the tiny meatballs to the broth. Lower the heat to maintain a simmer and cook for about 10 minutes, or until the meatballs are fully cooked and float to the surface.
Add the chopped baby spinach to the broth and simmer for 2-3 minutes until wilted.
In a small bowl, whisk together the remaining 3 eggs, 30 grams of grated Parmesan cheese, and the ground nutmeg until smooth.
Slowly drizzle the egg mixture into the simmering broth while stirring gently with a fork to create thin ribbons (stracciatella).
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve warm with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 9864 mg | 429% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1416 mg | 109% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
