sicilian easter soup | andiamo


sicilian easter soup

4.30.2015

There was once a time when I tried my hand at cooking. I enjoyed it immensely. I would pour myself a glass of wine and turn up some Mumford and Letty would play happily in the bouncer or the high chair and it was fun! It had to be a new recipe though. Always something new. 

But Matt! That chef! He would peek his head over my shoulder. He would make suggestions. He would want to help! The nerve! Just as I was about to throw in the literal towel I got pregnant with David and found raw meat disgusting and so it just worked out better. Matt cooks. I clean up. 

This dish was one of the things I tried. I tried it for an Easter of course and I tried it for my Grandpa. This is a family recipe, his mother's (and Letty's name sake's) to be exact, so pressure was on. The pronunciation of this soup sort of sounds like a sneeze. We say shoosh-shay-doo. Any other Italians have a different pronunciation I would loooove to hear it. Like we say Letteria La-tear-ee-ah others say Leh-ter-ee-ah. Major difference there. When I say it in the latter way I always do that Italian backwards handwave thing. 
Anyways! The soup! While not Easter I had promised my dad around Easter that I would whip this up for him and make my siblings eat it. 

The recipe below serves six. Six hearty Italians.

Sciusceddu

Meatballs:
1/2 c ricotta cheese
1 lb ground beef
1 tbsp garlic powder or 2 cloves
2 tsp parsley flakes 
2 tbsp grated parm or Romano cheese 
1 egg
1 c unseasoned breadcrumbs
Salt and pepper 


For soup:
3 small cans chicken broth or one container (I think you could always use more of this. At least enough to cover the balls)
2 lbs ricotta
4 eggs
1/2 c grated parm or Romano cheese 
2 tsp parsley flakes 
1 tsp salt 

Bring broth to a boil in a large saucepan. Place meatballs in broth and reduce heat to medium and cook until balls are done, about a half hour. Meanwhile in a large bowl mix ricotta, eggs, cheese, parsley and salt. After meatballs are cooked place cheese mixture over broth and balls. Cover and simmer about 15-20 minutes. 

Prepare yourselves. This is stick to your ribs kind of food. Quite filling! And I would say as my dad had something like seven balls that he enjoyed it!





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9 comments:

  1. That sounds ACTUALLY delicious!

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  2. looks so good! i can't have any of it but i'm going to savor it with my eyeballs lol

    cheshirekatblog.com

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  3. okay i need that in my belly!!! and that pronunciation makes sense to me! but it's funny, because our last name [i mean, like my maiden name] SHOULD have the ole double sh- pronunciation like that iiiif we were in italy... we always joke about scioscia being "sho-sha!" but we say "so-sha" and i don't know if my great-grandfather like, americanized it coming over here or what?! but we dooo say maddalena the italian way, madda-layna, and not madda-LEENA, although southern americans saying her name in a way that rhymes with ballerina is something that will follow her all of her days. rats.

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  4. delicious dish.. I know it very well...

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  5. This looks very tasty. Soooo cheesy! Which makes it #1 in my books. I wonder about how this would turn out if I got my veggie hands on it. I may have to give it a whirl. ;-)

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  6. This is one of my favorite soups!! I loved spending Easter with my moms mom because she always made this. It seemed like they saved this for Easter and would make stracciattela other times of the year. Ridiculous, this should be served all the time!! And I am with you on the pronunciation of names. Odette's middle name is Helena and everyone thinks its Helen-a, I'm like no, Hul-leeen-a. LOL :)

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  7. Nothing says Easter like sciuscedu, unless it's the pizza chiena. I wouldn't care if there was nothing else on the menu (well maybe stuffed artichokes too . . .)

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