WHAT IS STRACCIATELLA RECIPES

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STRACCIATELLA RECIPE | ALLRECIPES



Stracciatella Recipe | Allrecipes image

This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer.

Provided by Jo Johnson

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Noodle Soup Recipes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter
½ cup chopped onion
½ teaspoon minced garlic
12 ounces skinless, boneless chicken breast halves - cut into strips
3?½ cups chicken broth
1 cup water
1 (10 ounce) package frozen chopped spinach
¼ cup ditalini pasta
3 eggs
¼ teaspoon ground black pepper
? teaspoon cayenne pepper
¼ cup grated Parmesan cheese

Steps:

  • Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
  • Meanwhile, whisk together eggs and both peppers.
  • Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Nutrition Facts : Calories 283.5 calories, CarbohydrateContent 11.6 g, CholesterolContent 200.9 mg, FatContent 10.8 g, FiberContent 2.7 g, ProteinContent 34.3 g, SaturatedFatContent 4.5 g, SodiumContent 926.5 mg, SugarContent 2.5 g

STRACCIATELLA SOUP | ALLRECIPES



Stracciatella Soup | Allrecipes image

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Chicken Soup Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 11

6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3 large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

Steps:

  • Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
  • Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
  • While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
  • Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

Nutrition Facts : Calories 313.4 calories, CarbohydrateContent 12.5 g, CholesterolContent 307.6 mg, FatContent 20.1 g, FiberContent 0.8 g, ProteinContent 19 g, SaturatedFatContent 5.9 g, SodiumContent 3258.5 mg, SugarContent 4.1 g

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