Sciusceddu (Italian Meatball and Egg Soup)
Sciusceddu is a dish that comes from the city of Messina in Sicily, where it is traditionally served at Easter.
- 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 , 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