14 zuppa chicken egg Recipes

chicken broth, italian pastina or 1 cup ditalini or 1 cup any crushed macaroni, eggs, well beaten, parmesan cheese, grated (to garnish ), fresh parsley, chopped (to garnish )

ground beef, ground veal , pork or turkey, commercial bread crumbs (or grate your own from stale italian bread), egg, parsley, finely chopped, garlic, minced (optional), paprika (optional), salt and pepper to taste, chicken broth, spinach, chopped, grated pecorino romano cheese, orzo - small grains of pasta shaped like barley (optional)

chicken breasts with skin on , simmered in a pot of water. take out breasts, skim off fat from water, cut up chicken and add to the water., meatballs :1/2 lb. chuck, ketchup, garlic salt, onion salt, parmesan cheese, bread crumbs, egg, salt and pepper, other ingredients : 2 tbsp soup greens - found in the spice section, onion salt, salt and pepper, bouillion cubes, pasta - wedding ring shape or alphabets, frozen spinach

eggs, butter, melted, freshly parmigiano-reggiano plus 1 cup, semolina flour, good chicken broth

minced green onions, with tops, minced mushrooms, olive oil, cayenne pepper, salt, crumbled dried oregano, fresh lemon juice, brown chicken stock, made with extra oregano and garlic, vermicelli, broken, recipe chicken balls, cooked , recipe follows, or 1 1/2 cups diced cooked chicken, eggs, beaten, half-and-half, freshly grated romano, plus extra for garnish, salt , black pepper and minced fresh oregano, paprika, minced fresh italian parsley leaves

butter, italian bread (1/2 inch thick ), eggs, chicken stock, parmesan cheese

ground veal, egg, beaten, italian seasoned breadcrumbs , a couple of handfuls, grated parmigiano or 1/4 cup romano cheese, freshly grated nutmeg , eyeball it, coarse salt, black pepper, extra virgin olive oil , 2 turns of the pot, carrots, peeled, stalks celery, and their greens, yellow onion, peeled and halved, coarse salt, pepper, bay leaf, white wine, white beans , cannellini, drained, diced tomato puree or 1 (15 oz) can coarsely ground tomatoes, chicken stock , available in re-sealable boxes on soup aisle, beef stock , available in 1 cup small boxes on soup aisle, egg pasta , broken egg fettuccini or 1 cup egg noodles, garlic cloves, cracked away from skins, flat fillet anchovies, drained, loosely packed flat leaf parsley (handful ), lemon , zest of, crusty bread , to pass at table

ground veal, egg, beaten, italian bread crumbs , a couple of handfuls, a generous handful , grated parmigiano or romano, freshly grated nutmeg , eyeball it, coarse salt and black pepper, extra-virgin olive oil , 2 turns of the pot, carrots, peeled, ribs celery and their greens, yellow skinned onion, peeled and halved, coarse salt and pepper, fresh or dried bay leaf, white wine, white beans , cannellini, drained, diced tomatoes in puree or coarsely ground tomatoes, chicken stock , available in re-sealable boxes on soup aisle, beef stock , available in 1 cup small boxes on soup aisle, egg pasta , broken egg fettuccini or medium egg noodles, garlic , cracked away from skins, flat fillet anchovies, drained, handful flat-leaf parsley, about 1/4 cup loosely packed, lemon , zested, crusty bread , to pass at table

olive oil, garlic clove, peeled and crushed, eggs, well beaten, stale crusty italian bread, crumbled, ground hot pepper, fresh basil, chopped, water or 1 pint chicken stock

dried porcini mushrooms, olive oil, onion, peeled and chopped fine, garlic, peeled and chopped, white mushrooms, washed and sliced, fresh italian plum tomatoes, peeled, seeded, and finely chopped, salt, freshly ground pepper, fresh marjoram, fresh thyme, chicken stock, egg yolks, grated parmesan cheese, grated pecorino cheese, chopped italian parsley, italian bread , preferably stale, cut 1/2-inch thick

very lean ground lean meat (a combination of veal and pork), egg , plus 2 s, fresh bread crumbs, freshly grated caciocavallo , or pecorino or parmigiano-reggiano, parsley, finely chopped to yield 1/4 cup, garlic, sliced, salt and pepper, extra-virgin olive oil , plus 2 tbsp, brown chicken stock , recipe follows, escarole , chiffonade, all-purpose flour, stale bread, crusts removed, cut into 3/4-inch cubes, extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems

extra-virgin olive oil, chicken wings, backs, and bones, carrots, coarsely chopped, onions, coarsely chopped, ribs celery, coarsely chopped, tomato paste, black peppercorns, parsley stems, day-old baguettes, cut into chunks, milk, prosciutto, cut into 1/8-inch dice, parmigiano-reggiano, eggs, separated, yolks beaten, italian parsley, chopped to yield 1/4 cup, salt and pepper, fresh breadcrumbs, extra-virgin olive oil, for frying