STRACIATELLA (ITALIAN EGG DROP SOUP)
- In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.
STRACCIATELLA - ITALIAN EGG DROP SOUP
- Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.
ITALIAN EGG DROP SOUP
This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup.
Provided by DonnaMaria
Categories < 15 Mins
Yield 2-4 serving(s)
Number Of Ingredients 4
- In a medium bowl, whisk the eggs.
- Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
- Bring the stock to a boil and add chicken if desired.
- Stir in the egg batter in a slow steady stream.
- The batter will form fine, light flakes.
- Simmer the soup for 5 minutes.
Nutrition Facts : Calories 439.4, Fat 15, SaturatedFat 4.2, Cholesterol 233.1, Sodium 1297.2, Carbohydrate 45.2, Fiber 1.2, Sugar 13.4, Protein 28
ITALIAN EGG-DROP SOUP
Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/ea9xIE
Provided by DrGaellon
Yield 6 serving(s)
Number Of Ingredients 11
- In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
- Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.
Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.
Provided by Chef John
Number Of Ingredients 11
- Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
- Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
- While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
- Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g
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ITALIAN EGG-DROP SOUP RECIPE | EATINGWELL
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- Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
- Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.
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