Discover this popular Roman dish – Italian Stracciatella Soup! Stracciatella is a beloved soup in the Lazio region of central Italy. Let’s make it together!
Ingredients:
- 1 liter chicken broth (recipe below)
- 2 cloves garlic, minced
- 1 bunch fresh parsley, finely chopped
- 4 eggs, beaten
- Lemon zest and juice
- 100 grams Parmesan cheese, grated, plus extra for serving
Preparation:
For the chicken broth:
- Place chicken pieces in a pot (the more meat, the richer the broth).
- Add celery, carrots, onion, bay leaf, and peppercorns.
- Cover with water (slightly more than 1 liter).
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
- Remove bones and vegetables. Strain the broth through a fine-mesh sieve into a bowl.
To make the soup:
- Place chicken broth, garlic, and a few parsley stems in a pot. Gently heat for 5 minutes. Bring to a boil.
- Season the beaten eggs with black pepper and a pinch of salt. Slowly pour into the soup and let sit for 30 seconds. Stir to create thin, noodle-like strands.
- Remove from heat and stir in lemon zest and juice, Parmesan, and most of the parsley leaves. Season to taste.
- Serve immediately, topped with additional Parmesan and parsley.
Enjoy your homemade Italian Stracciatella soup!
Tip: Stracciatella is a versatile soup. Experiment with different herbs and cheeses to create your own unique flavor!