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Truscello Meat and Vegetable Soup

  • 1 hour and 5 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 1 lb beef meat
  • 7 oz crustless white bread
  • 6 eggs
  • 1 onion
  • tomato
  • celery
  • salt and pepper
  • ground meat
  • 2 eggs
  • 1 sprig parsley
  • salt and pepper


Boil the meat, putting into the water a stick of celery, the tomatoes peeled and cut into small pieces, the onion, chopped, salt and pepper. With the minced meat, the 2 whole eggs, the parsley cut into small pieces, salt and pepper, prepare some small meatballs. When the meat is well cooked, place aside, filter the stock and put back on the heat. As soon as it begins to boil, put in the meatballs and leave to cook, covered, for 10 minutes. Meanwhile, beat the 6 whole eggs, blend in the inner part of the bread and mix everything together well, so that the eggs are completely absorbed by the bread. Pour this mixture into the boiling stock and stir in carefully, leaving the soup to boil for 10 more minutes. Remove from the heat and serve.