Title: Mamma's Stracciatelle with Tiny Meatballs
Categories: Beef, Italian, Soups, Pasta
Yield: 6 Servings
---------------------------SOUP---------------------------
1 qt Chicken broth
2 c Water
1/2 c Pastina or any small pasta
1 ts Parsley; chopped
1 Carrot; thin sliced
1/2 lb Spinach; julienned
2 Eggs; additional
So many different textures and colors. Worth the little extra effort.
Soup:
In soup pot, combine ingredients except eggs; bring to a low boil.
Meatballs:
Mix all together very well. Leave sit in the ice box for 10 minutes.
Using a teaspoon, make 1/2" size meat balls.
Put them in a skillet with a little olive oil. Cook until browned.
Set on a baking sheet, when baking sheet is full, put it in a
350°F/175°C oven for 10 minutes. Repeat until all are done.
In small bowl, beat 2 eggs. With wooden spoon, stir soup as you
slowly drop in eggs, stirring constantly. Remove from heat; cover;
let stand 2 minutes. Serve with Parmesan.
