Italian Egg Drop Soup ( La Stracciatella) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This recipe is an adjusted version of Mario's La Stracciatella. It is a labor of love to make the stock before the soup, but the final product is just wonderful. I could not believe how delicious this was. Ingredients:
6 cups brown chicken stock |
3 eggs |
3 tablespoons orzo pasta |
3 tablespoons parmigiano-reggiano cheese, grated |
1 tablespoon italian parsley, chopped |
1 pinch nutmeg |
salt and pepper |
brown chicken stock |
2 tablespoons extra virgin olive oil |
3 1/2 lbs chicken wings, backs, and bones |
3 carrots, coarsely chopped |
2 onions, coarsely chopped |
2 garlic cloves, crushed |
4 celery ribs, coarsely chopped |
2 tablespoons tomato paste |
1 tablespoon black peppercorns |
1 bunch parsley stems |
3 quarts chicken broth |
Directions:
1. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
2. Add the carrots, onions, and celery to the pot and cook until soft and browned.
3. Return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley.
4. Bring almost to a boil, then simmer until reduced by half, about 2 hours. Remove from heat, strain, and set aside 1 cup to cool over ice or in the frig.
5. In a pot, bring the remaining 5 cups of chicken stock to a boil.
6. In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended.
7. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Cook another 5 minutes, or until orzo is al dente. Adjust salt and pepper, serve immediately, topped with more grated cheese.
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