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Mamma's Stracciatelle with Tiny Meatballs

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Submitted by westlida

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

1 0.9
QUART L CHICKEN BROTH *
2 473
CUPS ML WATER
½ 118
CUP ML PASTA *
1 5
TEASPOON ML PARSLEY LEAVES
chopped
1 1
EACH EACH CARROTS
sliced
½ 226.8
POUND G SPINACH
julienned
Meatballs
½ 226.8
POUND G GROUND BEEF
1 1
EACH EACH EGGS
2 1E+1
TEASPOONS ML BREAD CRUMBS
1 5
TEASPOON ML PARMESAN CHEESE
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped
1 1
SMALL SMALL ONIONS
minced
2 2
LARGE LARGE EGGS

Directions

Mix.

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 mins.

Serve with Parmesan and cooked noodles.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 271 46% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 261mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 46g
Vitamin A 163% Vitamin C 33%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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