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Shucheda (Ground Veal and Eggs)
"Traditional to my family. This dish is served on Easter Sunday as a soup course."--Josephine Miracola
Origin: Italian
Ingredients:

VEAL MIXTURE
2 pounds ground veal
2 eggs, beaten
1/3to 1/2 cup bread crumbs
Salt and pepper, to taste
EGG MIXTURE
20 eggs
3/4 to 1 cup Romano cheese
1/2 cup parsley, chopped
Salt and pepper, to taste

2 cups chicken broth


Preparation:

Veal: In a large bowl, combine the veal with the bread crumbs, eggs, salt and pepper; mix to blend well. Shape into small meatballs, set aside. Eggs: Slowly beat eggs in a mixer, add cheese, parsley, salt and pepper, set aside. In oblong baking pan (8"x 11"X 5") pour chicken broth to a depth of 1". Place meatballs in broth, evenly spaced; pour egg mixture into pan. Bake 325 degrees F; until eggs are firm, about 15-25 minutes. Serve adding some chicken broth to moisten, if necessary.
Per Serving: 356 Calories (52.1% from fat) 20g Fat (8g Sat, 7g Mono, 2g Poly); 36g Protein; 5g Carbohydrate; trace Dietary Fiber; 550mg Cholesterol; 637mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1 Fat.