"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Stracciatella Recipe

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This recipe for Stracciatella, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Malzi
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. butter
1/2 c. frozen chopped onion
1/2 tsp. minced garlic
2 skinned and boned chicken breast halves (12 oz.), cut crosswise in narrow strips (2 c.)
3 1/2 c. chicken broth
1 c. water
1 box (10 oz.) frozen chopped spinach
1/4 c. ditalini or other small pasta
3 large eggs (about 1/2 c.)
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
1/4 c. grated Parmesan cheese

Directions:
Directions:
Melt butter in a 3 quart saucepan over medium-high heat. Add onion and garlic; stir until onion thaws. Add chicken strips and stir 2-3 minutes until chicken is no linger pink. Add broth, water, frozen spinach and pasta. Cover, increase heat to high and bring to a boil. Reduce heat and simmer covered until chicken and pasta are cooked, 5-7 minutes. Meanwhile whisk eggs, black and red pepper in a small bowl until blended. Return soup to a boil and add egg mixture on a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Sprinkle each serving with cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The name of this soup means shreds or rags which is what the eggs look like after they are drizzled into hot broth. My kids thought it looked awful and didn't want to try it the first time I made it but now it's their favorite soup.

 

 

 

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