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Stracciatella soup with Dalisa Italian Sausage

  • Baking — 40 minutes

  • Preparation — 25 minutes

  • Servings — 4


  • 4 Dalisa Italian sausages
  • 2 tablespoons of olive oil
  • 1/2 cup of chopped onions
  • 1/2 cup of celery, cut into cubes
  • 1/2 cup of carrots, cut into cubes
  • 2 tablespoons of chopped parsley
  • 5 tablespoons of grated Parmesan
  • 4 slices of Proscuitto
  • 4 beaten eggs (white only)
  • 2 liters of chicken stock
  • A pinch of salt and pepper


  1. Remove the envelope of Dalisa Italian sausages.
  2. Using your hands, shape 6 small meatballs with sausage meat.
  3. In a saucepan, heat the olive oil and cook the meatballs until they are well-colored.
  4. Add onion, celery, carrot and salt.
  5. Add your chicken broth and cook till it boils.
  6. Using a spoon, rotate the broth and toss the beaten egg whites. The whites will cook instantly.
  7. Serve in bowls of your choice and garnish with prosciutto, parsley and parmesan cheese.
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