Sciusceddu (meatballs and egg soup)

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.

In another bowl, beat the eggs with the Ricotta cheese previously sieved, the remaining Caciocavallo cheese and a dash of salt and pepper.
Bring the broth to the boil and dump the meatballs in.

Cook for about twenty minutes, then add the egg mixture, stirring vigorously for a few moments. Remove from heat and serve the “sciusceddu”piping hot.

Did you known that…

There are two theories for where the name “sciusceddu” comes from? One suggests that it derives from the Latin word “juscelleum,” meaning soup, and the other sustains that it is from teh Sicilian verb “sciusciare,” meaning to blow.