Prep 30 mins
Cook 2 hrs 30 mins
This recipe is an adjusted version of Mario's La Stracciatella. It is a labor of love to make the stock before the soup, but the final product is just wonderful. I could not believe how delicious this was.
- 6 cups brown chicken stock
- 3 eggs
- 3 tablespoons orzo pasta
- 3 tablespoons parmigiano-reggiano cheese, grated
- 1 tablespoon Italian parsley, chopped
- 1 pinch nutmeg
- salt and pepper
- brown chicken stock
- 2 tablespoons extra virgin olive oil
- 3 1⁄2 lbs chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 2 garlic cloves, crushed
- 4 celery ribs, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
- 3 quarts chicken broth
- In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
- 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 chicken stock, tomato paste,garlic, peppercorns, and parsley.
- Bring almost to a boil, then simmer until reduced by half, about 2 hours. Remove from heat, strain, and set aside 1 cup to cool over ice or in the frig.
- In a pot, bring the remaining 5 cups of chicken stock to a boil.
- In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended.
- Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Cook another 5 minutes, or until orzo is al dente. Adjust salt and pepper, serve immediately, topped with more grated cheese.