Maria Rosa's Italian Easter Soup

Ingredients

  • 8 cups basic chicken soup
  • 1 carrot, peeled and minced
  • 1 onion, peeled and minced
  • 1 stalk celery, peeled and minced
  • 1 clove garlic, minced
  • 1 cup shredded cooked chicken
  • 1 pound ground beef
  • 1 pound ricotta cheese
  • 1 egg
  • Salt and freshly ground black pepper to taste
  • ¼ cup chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      378 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 27 grams protein; 112 milligrams cholesterol; 494 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight to 10 servings

Preparation

  1. Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.
  2. Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.
  3. Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.
  4. Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.

1 hour 15 minutes

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