Stracciatella (Italian Wedding Soup)
Source of Recipe
From Chef Rocco DiSpirito, Union Pacific, New York City
Recipe Introduction
The Cook's Illustrated editors say that no canned broth is equal to a
rich homemade stock for making soup. But tasters rating canned broths in the
magazine's test kitchen ranked Swanson chicken broths, especially those
packaged in shelf-stable (aseptic) cartons, as most full-bodied and
acceptable for use in hearty soup recipes. Even so, they recommend
precooking canned broth with aromatic vegetables (carrots, onions and
celery) to enrich and concentrate the flavor.
List of Ingredients
Makes 6 to 8 servings
2 quarts homemade or enriched canned chicken broth
4 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh basil or parsley leaves
Pinch of freshly grated nutmeg
Salt and black pepper to taste
Recipe
1. In a pot over medium heat, bring the stock to a simmer.
2. In a bowl, mix the eggs, cheese, basil and nutmeg.
3. Stir the stock with a fork so it is moving in a circle. Keep stirring as
you pour the egg mixture into the stock in a slow, steady stream so that
shreds of egg form as you stir. (Do not use a whisk; the egg mixture will
cling to the wires.)
4. Let the eggs stand in the stock without mixing for about 30 seconds to
set, then break up larger pieces with the fork.
5. Season with the salt and pepper. Serve at once.
Per serving, based on 8 servings: 80 calories, 6 grams protein, 1 gram
carbohydrates, no sugar, 5 grams fat, 105 milligrams cholesterol, 1,091
milligrams sodium.
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