Italian Egg Drop Soup Food

STRACCIATELLA ALLA ROMANA

Steps:

• Whisk together the egg, Parmesan, and breadcrumbs: In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.

STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)

Steps:

• Bring stock to a boil in a large saucepan.
• Beat together eggs, Parmesan cheese and parsley in a bowl.
• Reduce heat to low on stock and drizzle egg mixture into stock.
• Simmer, stirring until eggs are set.
• Season with salt and pepper.

ITALIAN EGG-DROP SOUP

Steps:

• In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
• Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.

ITALIAN EGG DROP SOUP

Steps:

• In a medium bowl, whisk the eggs.
• Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
• Bring the stock to a boil and add chicken if desired.
• Stir in the egg batter in a slow steady stream.
• The batter will form fine, light flakes.
• Simmer the soup for 5 minutes.

STRACIATELLA (ITALIAN EGG DROP SOUP)

Steps:

• In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

ITALIAN EGG DROP SOUP ( LA STRACCIATELLA)

Steps:

• In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
• Add the carrots, onions, and celery to the pot and cook until soft and browned.
• Return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley.
• Bring almost to a boil, then simmer until reduced by half, about 2 hours. Remove from heat, strain, and set aside 1 cup to cool over ice or in the frig.
• In a pot, bring the remaining 5 cups of chicken stock to a boil.
• In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended.
• Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Cook another 5 minutes, or until orzo is al dente. Adjust salt and pepper, serve immediately, topped with more grated cheese.

STRACCIATELLA - ITALIAN EGG DROP SOUP

Steps:

• Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.

STRACCIATELLA-ITALIAN EGG DROP SOUP

Steps:

• Chop fresh spinach and set aside.
• Whisk eggs, salt, pepper, and Parmesan cheese together and set aside.
• Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.
• When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.
• When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2 to 3 minutes.
• Serve immediately; garnish with additional Parmesan cheese if desired.
• Tip
• Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.
• Nutritional Information
• Serving size: 1 serving
• Calories: 110
• Fat: 3g (28% calories from fat)
• Cholesterol: 91mg
• Sodium: 639mg
• Total Carbohydrate: 3g
• Dietary Fiber: trace
• Protein: 16g