Italian Egg Drop Soup ( La Stracciatella)

Total Time
3hrs
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the carrots, onions, and celery to the pot and cook until soft and browned.
  3. Return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley.
  4. 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.
  5. In a pot, bring the remaining 5 cups of chicken stock to a boil.
  6. In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended.
  7. 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.

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