Straciatella Italian Chicken And Egg Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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! Read more ! 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:
1. 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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