Straciatella Italian Chicken and Egg Soup
From flavorsofitaly 16 years ago
- 15 minutes to make
- Serves 6
Sort of an Italian version of Egg Drop Soup, with a cheesy flavor, this soup is light enough to be served even in warmer weather. If you always keep some homemade chicken stock in the freezer (as I do) it can prepared in just minutes!
Ingredients
- 2 quarts prepared chicken stock shopping list
- 4 large eggs shopping list
- 1/4 cup freshly grated parmesan cheese shopping list
- 1/4 cup finely chopped fresh basil or fresh parsley leaves (your preference - either give wonderful flavor) shopping list
- pinch of nutmeg shopping list
- salt and pepper to taste shopping list
How to make it
- Bring the stock to a simmer in a large saucepan over medium-high heat. Stir the eggs, Parmesan cheese,basil or parsley, and nutmeg together with a fork in a medium bowl. Stir the stock with a FORK so it is moving in a circle. Be sure to use a fork, and no other utensil, so the egg 'rags' will be properly formed. Keep stirring as you pour the egg mixture into the stock in a slow, steady stream so that shreds of coagulated egg form, about 1 minute. Let the egg shreds stand in the stock without stirring until they set, less than one minute. Once they have set, break up the egg pieces with a fork. Season with salt and pepper to taste, and serve immediately.
The Rating
Reviewed by 3 people-
This sounds so good will have to make it for my Italian Doc.....with a nice slice of crusty bread, thanks for the post (the chicken stock is always in the freezer)
ravenseyes
in Belcamp loved it
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I love this soup! Thanks, FoI!
kukla
in Barrie, Ontario loved it
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Wonderful Recipe! and so easy to make. I added chopped spinach instead of parsley or basil and just "eyeballed" the amount used. Pure comfort!
LindaLMT
in Florida loved it
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