Minestra siciliana di Pasqua (Sicilian Easter Soup)
Minestra siciliana di Pasqua (Sicilian Easter Soup) is a traditional Italian recipe (from the island of Sicily) for a classic soup of meatballs cooked in chicken stock with egg and ricotta cheese threads used to thicken and which is typically served at Easter. The full recipe is presented here and I hope you enjoy this classic Italian version of: Sicilian Easter Soup (Minestra siciliana di Pasqua).
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Ingredients:
750ml chicken stock
250ml water
For the Meatballs:
225g minced beef or veal
1 egg
1 tbsp freshly-chopped parsley
2 tsp grated Pecorino Romano cheese
35g breadcrumbs
1/2 tsp salt
1/8 tsp freshly-ground black pepper
50ml water
3 eggs
225g Ricotta cheese
1 tbsp fresh parsley, chopped
1 tbsp grated Pecorino Romano cheese
1/2 tsp salt
1/4 tsp freshly-ground black pepper
Method:
Combine the chicken stock and water in a large pan over medium heat and bring to a boil. Meanwhile, combine the minced meat, egg, parsley, cheese, breadcrumbs, salt, black pepper and 50ml water together in a bowl. Mix thoroughly with your hands then shape into small meatballs (about 3cm in diameter) and drop into the boiling stock. Reduce to a simmer, cover and cook for 45 minutes, or until the meatballs are cooked through.
In the meantime, beat together the eggs, Ricotta cheese, parsley, Pecorino, salt and black pepper in a bowl until smooth. When the meatballs are ready fold this mixture into the soup stock. Return to a simmer and cook for 10 minutes longer, ensuring you stir from the bottom of the pan upwards at least three times during the cooking process to loosen the cheese mixture.
Ladle into warmed soup bowls, garnish with freshly-chopped parsley and serve.
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