Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup heavy cream
- 2 eggs
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup cooked small pasta (such as ditalini or small shells)
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. In a separate bowl, whisk together the heavy cream and eggs until smooth.
3. Slowly pour the cream and egg mixture into the boiling broth, whisking constantly.
4. Reduce the heat to low and let the soup simmer for 5 minutes.
5. Add the grated parmesan cheese, shredded mozzarella cheese, chopped parsley, basil, oregano, salt, black pepper, and red pepper flakes to the soup. Stir until the cheese is melted and the herbs are well incorporated.
6. Add the cooked pasta to the soup and stir to combine.
7. Serve hot with additional grated parmesan cheese and fresh herbs on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling the broth
- Low heat for simmering the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 12g
- Protein: 21g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the soup.
- Half-and-half can be used instead of heavy cream for a lighter version of the soup.
- Any small pasta can be used in place of ditalini or small shells.
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Use different herbs or spices to change the flavor profile of the soup.
- Add chopped vegetables such as carrots, celery, or spinach for extra nutrition.
Tips and tricks:
- Whisk the cream and eggs together well to prevent any lumps in the soup.
- Be careful not to let the soup boil too vigorously or the cream may curdle.
- Add the pasta at the end to prevent it from becoming mushy.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated parmesan cheese and fresh herbs on top.
Garnishes:
- Grated parmesan cheese
- Fresh herbs such as parsley, basil, or oregano
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup curdles, try blending it with an immersion blender to smooth it out.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
- Stracciatella soup is a traditional Italian soup made with eggs and cheese.
Flavor profiles:
- Creamy, cheesy, herbaceous, slightly spicy
Serving suggestions:
- Serve the soup as a first course or as a light meal.
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Region: Italian