Minestra siciliana di Pasqua
(Sicilian Easter Soup) Recipe

Origin: Italy Period: Traditional

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

Minestra siciliana di Pasqua
(Sicilian Easter Soup) Preparation:

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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