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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Egg Drop Soup (Stracciatella) Recipe

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This recipe for Italian Egg Drop Soup (Stracciatella) is from The Tesauro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. low-sodium chicken broth
1 chicken breast poached and shredded
4 eggs
1/2 c. flat leaf parsley
3 T. freshly grated Parmesan cheese, more for garnish
1/8 tsp.. nutmeg (freshly grated or not)
1 T. chopped chives
3 T. bread crumbs
Salt & pepper to taste
Directions:
Directions:
Bring chicken stock to a simmer in a large stock pot. Meanwhile,in a mixing bowl whisk together eggs, cheese, parsley, nutmeg, chives, bread crumbs, salt &pepper. Place egg mixture in a large measuring cup or container with a spout for pouring.

When ready to serve, taste the stock and season according to taste with salt and pepper. Whisk the stock so it is swirling rapidly, then pour the egg mixture in. Add the chicken and continue whisking,just until the egg is set in thin strands and the chicken is heated through, a few minutes longer. Serve immediately.
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
Serve with hot crusty garlic bread for a quick easy dinner on a cold rainy day.

 

 

 

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