Mom has always made egg drop soup stracciatella (from the Italian word stracci, "rags") with cooked escarole or Swiss chard, instead of spinach. To enhance the flavours of the greens she insists on adding her vegetable of choice before whisking in the egg and pecorino cheese mixture into her homemade chicken broth. Dad would always tear up slices of bread and toss them into his bowl for a heartier version. Now, as to my recipe I decided to go with baby spinach and my favourite cheese, Parmigiano Regianno. Popeye would be pleased!
Ingredients:
6 cups of chicken broth
2 eggs
5 ounces baby spinach
1/4 grated Parmigiano Regianno cheese
salt and pepper .
Method:
Bring the chicken broth to boil. In a small bowl whisk to blend the eggs, cheese and 1/4 teaspoon salt and 1/8 teaspoon pepper.Whisk the egg and cheese mixture into the broth in a slow steady stream. Reduce the heat and continue whisking for a minute to create the egg strands
Toss in the spinach and allow to simmer for a minute
Ladle into bowls, season to taste and add more cheese if desired.
so flavorful and yummy!
ReplyDeleteHow fun - I am posting stracciatella on my examiner page and was going to insert it into my blog (still will). I love this stuff. I probably use too much Parmesan (my mother uses semolina in addition to Parmesan) and I use spinach. I love the little "rags" floating in your bowl. In fact, they look so inviting, I just may make some now.
ReplyDeleteHeard about this soup before...I wonder if my family like it. Got to try your recipe to see their response :D
ReplyDeleteThanks Alison. It is tasty and healthy too.
ReplyDeleteZoe,you can also add tiny meatballs which the kids would like.
ReplyDeleteClaudia, I know I'm always repeating myself but sometimes the simplest recipes are truly the best. I did check out the examiner site. Look forward to seeing it posted on your blog. A bientôt!
ReplyDeleteMy memories of mom's Stracciatella involve her mixing fine bread crumbs with egg and parmesan, salt, pepper and the magic ingredient...a bit of nutmeg. She would put it through the ricer into the soup. We loved it, although my brother and I used to tease her and call it mashed brain soup for some reason. I think I'm going to have to go back to my childhood and try to recreate it. Yours looks so inviting and tasty.
ReplyDeleteAva, thanks for sharing your fond memories of the recipe. Love that you would tease your mom and refer to it as "brain soup". Hate to admit it but, "out of the mouth of babe".... I can't wait to see your post of the soup on the Community site.
ReplyDeleteAnna...thanks for sharing this simple yet delicious chicken broth egg drop soup. Have bookmarked this ! :) Thanks for dropping by my blog.
ReplyDeleteElin, thanks for taking the time to visit. Glad you liked the recipe.
ReplyDeleteLooks absolutely delicious and flavorful! thanks for sharing!
ReplyDeleteThe soup seems easy and quick to prepare, yet very flavourful and delicious!
ReplyDeleteThis looks yummy. I love egg drop soup, but I've never attempted to make it at home. The spinach gives it a nice color too.
ReplyDeleteI love egg drop soup and never thought to add anything to it - this looks great.
ReplyDeleteThis is one of my favorite soups and yours looks fantastic :)
ReplyDeleteThanks so much Alisha.
ReplyDelete