Stracciatella - Italian Egg Drop Soup
Whether you end up using a 12-hour broth or a 1 minute broth, I hope this wholesome soup warms you up on a cold day or provides a temporary hangover cure.
Servings: 4
Ingredients
- 1.5 litre clear chicken stock either homemade or instant
- 2 eggs
- 30 g parmesan finely grated, plus extra to serve
- handful parsley chopped, plus extra to serve
- 150 g baby pasta preferably stelline [see notes]
- Salt and pepper to season
Instructions
- Place the stock in a large saucepan over a high heat and bring to the boil.
- While you wait for the stock to heat, lightly beat the eggs, parmesan, parsley, and a bit of pepper together in a small bowl. Set aside for later.
- Once the stock is boiling, add the pasta and reduce the heat slightly. Cook according to the manufacturer directions [see notes]
- Once the pasta has cooked, add the beaten eggs in a slow stream, stirring as you do so. Heat for a few more minutes to allow the egg to cook through and remove from the heat.
- Season with salt to taste before serving into soup bowls with some extra parsley, grated parmesan, and freshly cracked black pepper.
Notes
Ingredients:
- Stelline is stocked at most Italian delicatessens and some supermarkets, but if you can’t find it, any kind of small sized pasta will do.
- I find it’s best to cook pasta according to the directions of the brand you’re using. Take one piece of pasta out of the pot and bite into it. The texture should still be firm but not hard or chalky – the term for this is ‘al dente’. Whatever you do, don’t overcook the pasta – it will turn soggy as it continues to cook in the hot broth.