Sciusceddu
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
- 4 cups chicken or beef stock
- 250g/8.8ozs. pork and veal mince
- 100g/3.5ozs. caciocavallo cheese, grated (provolone, parmesan or pecorino will also do)
- 70g/2.5ozs. fresh breadcrumbs
- 1 tablespoon freshly chopped parsley
- 1/2 teaspoon ground nutmeg
- Salt and pepper
- 4 eggs, whisked
Step 1 - Put the stock onto boil in a large cast iron pot. While it is heating up mix the mince, cheese, breadcrumbs, parsley and nutmeg and season with salt and pepper. I take a little pinch and cook it and taste a little for seasoning adding more salt and pepper if needed.
Step 2 - Shape the balls into small walnut shapes (I use a tiny ice cream scoop for consistency). Gently drop into the simmering broth and bring to a simmer and place the lid on and cook for 10 minutes.
Step 3 - Place the meatballs in the serving bowl and then add the whisked eggs into the soup stirring. It will look a bit creamy with some egg strands. Ladle the soup over the meatballs.