The name for this soup is stracciatella, which loosely translates in italian to “torn apart” because the whisking of the cheese and egg mixture into hot broth creates stracciatelle (“little shreds”). Basically it’s an italian version of the better-known egg drop soup. Simple, quick and punched up with parmesan-eggy goodness – you can bang this out in a few minutes after a long day. It makes for a great first course at dinner, or by itself for a lighter meal.
It’s been rainy and foggy here lately and I thought a nice, light chicken soup would be a cozy cure until the gorgeous weather finally arrives this weekend. Please Mr. Meteorologist, do not disappoint me. Swimsuit season is coming and the last thing I need is another excuse to eat hearty, filling food!
Stracciatella (makes 4 cups)
- 2 large eggs
- 3 tablespoons finely grated parmesan*
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon minced scallion (white and pale green parts only)
- 4 cups (32 oz.) chicken stock**
- salt and black pepper, to taste
Whisk together eggs, cheese, parsley and scallion in a small bowl.
Bring stock to a boil in a medium saucepan. Add egg mixture in a steady stream, whisking constantly. Reduce heat to low and simmer very gently for 2 more minutes. Stir in salt and pepper to taste.
Serve sprinkled with additional cheese and a sprig of parsley. Una zuppa squisito!
[If you want to add a little iron/fiber/vitamin E, add between 1/3 and 1/2 cup of coarsely chopped fresh spinach to the egg mixture. You can call this Stracciatella alla Fiorentina (a.k.a., Florentine-style).]
* It’s really worth it to use Parmigiano-Reggiano. If you can’t find this, go with the fresh grated parmesan that your grocery stocks in the deli section. DO NOT use that Kraft crap that comes in a can – don’t you dare.
** Using the low-sodium store bought broth will allow you to add salt yourself and adjust it to suit your own individual taste.
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