Stracciatella (Zuppa)

This is my favorite soup from my childhood. This is real peasant food in action. Looking back I’m sure the reason we had it so often was the real peasant factor, but it was as tasty then as it is now, only now I’m a peasant-gourmet(sic). Big difference. This is an Italian variation on stone soup, but one thing my Nonna always has handy is chickens. So, this dish is ever present and quite handy for a hearty meal on the cheap and a nice shot of protein.

I called my Dad-Chef to cull this recipe from the family archives.  I recommend this soup as an easy lunch or antipasto, especially in the fall/winter. This recipe is incredibly fast and facile but it’s also fun!

Ingredienti:

rind of 1 whole lemon grated

3-4 Eggs

1 box of organic chicken broth (Costco, and its GF) or,

Make from scratch by boiling a roasted chicken

1/2 cup Parmeggiano

1/2 cup chopped parsley

salt to taste (but taste first! parmeggiano is salty)

1. Bring 1.5 quarts of water to a boil, add box of chicken broth.

2. Combine eggs and 1/4 cup finely grated Parmesan cheese, parsley, beat well.

3. Add lemon rind to boiling water.

4. Grab a whisk. Turn off heat as you begin to pour egg mixture into stock pot. Pour egg mixture in slowly while whisking. The egg will cook as soon as it hit the hot broth, the whisk will break it up for the perfect texture. Let cool slightly, and ladle into bowls.

5. Top with Parmesan shavings and parsley garnish.

6. Enjoy on a brisk fall day!