Sciusceddu (Italian Meatball and Egg Soup)

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.


  1. 4 cups meat broth

  2. 7 oz veal meat , chopped

  3. 2 oz breadcrumbs

  4. 3 ½ oz caciocavallo cheese , grated

  5. 3 eggs

  6. 3 ½ oz ricotta cheese

  7. parsley , chopped

  8. salt and pepper


  1. 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.

  2. 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.

  3. Cook for about twenty minutes, then add the egg mixture, stirring vigorously for a few moments. Remove from heat and serve


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