Ingredients with Measurements:
- 6 cups of chicken broth
- 4 large eggs
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh chives
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of cooked small pasta, such as ditalini or orzo
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. In a mixing bowl, whisk together the eggs, Parmesan cheese, parsley, basil, chives, garlic, salt, and black pepper.
3. Once the broth is boiling, slowly pour the egg mixture into the pot while stirring the broth with a fork or whisk.
4. Reduce the heat to low and let the soup simmer for 5 minutes.
5. Add the cooked pasta to the soup and stir to combine.
6. Serve hot.
- 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:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 11g
- Protein: 16g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- You can use any type of small pasta in the soup, such as macaroni or shells.
Variations:
- You can add cooked chicken or turkey to the soup for extra protein.
- You can add chopped spinach or kale to the soup for extra nutrients.
- You can add a can of diced tomatoes to the soup for a more tomato-based flavor.
Tips and tricks:
- Be sure to whisk the egg mixture well to prevent any clumps from forming in the soup.
- If the soup is too thick, you can add more broth to thin it out.
- If the soup is too thin, you can add more cooked pasta to thicken it up.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the soup, simply heat it up in a pot over low heat until it is warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley, basil, or chives
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the soup is too thick, you can add more broth to thin it out.
- If the soup is too thin, you can add more cooked pasta to thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Stracciatella soup is a traditional Italian soup that is made with eggs, cheese, and broth.
Flavor profiles:
- The soup is savory and slightly salty, with a rich and creamy texture from the eggs and cheese.
Serving suggestions:
- Serve the soup as a starter for a meal, or as a light lunch or dinner.
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Region: Italian