Recipe by Trish yee
Stracciatella soup is a traditional Italian soup made from typically chicken broth with drizzle egg mixture and topped with lots of parsely and cheese. This is a very popular soup dish around Rome in the Lazio region of central Italy. It is very similar to the Chinese egg drop soup we find in the Chinese restaurant. Certain recipes call for pasta and other vegetables such as tomatoes etc. It is definately one of the easiest Italian recipe to make!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Servings 4 people
Calories 75 kcal
- 1 litre Chicken Stock see recipe below
- 2 clove Garlic finely sliced
- 1 bunch Fresh Flat Leaf Parsley roughly chopped
- 4 qty Eggs beaten
- 1 qty Lemon Zest and Juice
- 100 gram Parmesan grated into strands on a box grater, plus extra to serve
- 2 qty Chicken Bones
- 1 stalk Celery diced
- 1 qty Carrot diced
- 1 qty Onion diced
- 1 pc Bay Leaf
Place chicken carcass (including any wing bones or leg bones) into a large pot.
Add celery, carrots, onion, bay leaf and pepper.
Cover with water (about 4 cups).
Bring to a boil, then reduce heat to low. Cover and simmer 1hour min.
Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
Put the chicken stock,garlic and a few parsley stalks in a saucepan and gently warm for 5 minutes. Turn up the heat and bring up to the boil.
Season the beaten eggs with black pepper and a pinch of salt, then pour into the soup and allow to set for 30 seconds. Stir the egg to create thin, pasta-like strands.
Take off the heat and add the lemon zest and juice, most of the parmesan and most of the parsley leaves. Season, then serve scattered with extra parmesan and the remaining parsley leaves.
Keyword cheese, soup, western