Roman-Style Egg-Drop Soup: La Stracciatella

Name: Roman-Style Egg-Drop Soup: La Stracciatella
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 3 eggs; 1 pinch Pinch nutmeg; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 3 Tbsps grated Parmigiano-Reggiano; 1 bunch parsley stems; 1 Tbsp Italian parsley, finely chopped; 6 servings Salt and pepper; 3 Tbsps semolina; 2 Tbsps tomato paste

Roman-Style Egg-Drop Soup: La Stracciatella might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 32g of protein, 31g of fat, and a total of 470 calories. Autumn will be even more special with this recipe. Head to the store and pick up parsley, eggs, parsley stems, and a few other things to make it today. To use up the semolina you could follow this main course with the Semolina Cakes with Fig Compote as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.

Ingredients you will need

Chicken Stock

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended.

Ingredients you will need

Stock

Semolina

Parsley

Cheese

Nutmeg

Egg

Equipment you will use

Pot

Whisk

Bowl

Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls.

Ingredients you will need

Salt And Pepper

Seasoning

Stock

Soup

Equipment you will use

Bowl

Whisk

Serve immediately, topped with more grated cheese if desired.

Ingredients you will need

Cheese

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle