Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup uncooked orzo pasta
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
2. Add carrots and celery and cook for another 5 minutes.
3. Add vegetable broth, diced tomatoes, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add orzo pasta and cook for 8-10 minutes, or until pasta is tender.
5. In a small bowl, whisk eggs and Parmesan cheese together.
6. Slowly pour egg mixture into the soup while stirring constantly.
7. Cook for an additional 2-3 minutes, or until egg is cooked.
8. Stir in chopped parsley.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 6 servings.
Nutritional information:
Calories: 174
Fat: 6g
Carbohydrates: 21g
Protein: 10g
Sodium: 1218mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any small pasta shape instead of orzo.
Variations:
- Add cooked chicken or turkey for a heartier soup.
- Add spinach or kale for extra greens.
- Use different herbs or spices to change up the flavor.
Tips and tricks:
- Be sure to whisk the egg mixture well before adding it to the soup.
- Stir the soup constantly while adding the egg mixture to prevent clumps.
- If you prefer a thicker soup, add more pasta.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of Parmesan cheese and a sprig of parsley.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more pasta.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stracciatella soup is a traditional Italian soup made with a mixture of eggs, cheese, and broth. It is often served as a first course in a meal.
Flavor profiles:
This soup is savory and comforting, with a slightly tangy flavor from the tomatoes and Parmesan cheese.
Serving suggestions:
Serve as a first course or as a light meal with a side salad and bread.
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Region: Italian