Stracciatella Soup Recipes

Steps:

• Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
• Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
• Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
• In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Steps:

• Bring chicken stock to a simmer in a medium-size saucepan.
• Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

Steps:

• 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.

Steps:

• Salt and freshly ground black pepper
• Bring the broth to a boil in a large saucepan over medium-high heat.
• In a bowl, whisk the eggs, cheese, parsley, and basil to blend.
• Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.
• Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

Steps:

• Stir together cornstarch and 1/4 cup water until smooth.
• Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
• Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
• In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
• Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.

Steps:

• In a large pot bring chicken broth to a boil on high heat.
• Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
• Stir in Spinach, salt and pepper to taste.
• Cook approx 5 minutes.
• Add in beaten egg to soup stirring constantly.
• Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.

Steps:

• Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
• In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
• When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
• Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.