Stracciatelli (Italian Rag Soup) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a yummy broth-based comfort soup. Especially good during cold/flu season. Ingredients:
6 cups chicken broth (reduced sodium can be used) |
3 eggs |
1/2 cup freshly grated parmesan cheese |
1/2 cup fresh breadcrumb (day-old baguette grated on a cheese grater works well) |
salt & freshly ground black pepper, to taste |
additional freshly grated parmesan cheese, for garnish |
Directions:
1. Bring the broth to a simmer in a Dutch oven or large saucepan.
2. Crack the eggs into a medium bowl and beat well.
3. Add the cheese and breadcrumbs into the eggs and beat again.
4. Ladle 1/2 cup of the hot stock into the eggs.
5. Bring the stock up to a boil and whisk in the egg mixture.
6. Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.
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