Stracciatella (Italian egg drop soup)

    Stracciatella (Italian egg drop soup)


    30 people made this

    About this recipe: Chicken, spinach and pasta are cooked in chicken stock until done. Egg is then drizzled into the simmering soup until set, resulting in thin strands of eggs floating in the soup.

    Serves: 4 

    • 15g butter
    • 1 small onion, chopped
    • 1/2 teaspoon finely chopped garlic
    • 340g skinless, boneless chicken breast fillets, cut into strips
    • 850ml chicken stock
    • 250ml water
    • 285g frozen chopped spinach
    • 30g ditalini pasta or other very small shaped pasta
    • 3 eggs
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 4 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in 3 litre saucepan. Add onion and garlic; cook until onion is soft. Add chicken strips and cook 2-3 minutes or until no longer pink. Add stock, water, spinach and pasta. Cover, increase heat to high and bring to the boil. Reduce heat; simmer covered 5-7 minutes until chicken and pasta are cooked.
    2. Meanwhile, whisk together eggs and both peppers.
    3. Bring soup back to the boil, add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

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