Recipe

Straciatella Italian Chicken And Egg Soup Recipe

	Flavorsofitaly / All my dishes 2 years, 1 month ago 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! Prep:5m Cook:15m Servings:6	Flavorsofit
	chicken eggs easy italian quick

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Ingredients

2 quarts prepared chicken stock

4 large eggs

1/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped fresh basil or fresh parsley leaves (your preference - either give wonderful flavor)

pinch of nutmeg

salt and pepper to taste

Directions

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.

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Comments

ravenseyes 2 years, 1 month ago said:
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)

pink 2 years, 1 month ago said:
Love this recipe!

crystalwaters 2 years, 1 month ago said:
FABulous ... LOVE straciatella! Thanks for a great post, have bookmarked!

kukla 2 years, 1 month ago said:
I love this soup! Thanks, FoI!

nemo 2 years, 1 month ago said:
This is interesting, never had it here in Italy, we usually drop the eggs like that in the Ramen ^_^ lol... I'll try this!

flavorsofitaly 2 years, 1 month ago said:
Wow, someone else who puts eggs in Ramen! I do the same thing, Nemo. :-)

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