STRACCIATELLA SOUP
It’s been a week of indulgent, frenzied cooking, and I’ve been craving something light and simple (emphasis on light!). Soup is always a favourite option around here, but after an exhausting week I wanted something that would come together in less than 15 minutes. The answer? Stracciatella!
Not the ice cream. (Not that there’s anything wrong with dessert for dinner.) I remember having this often as a small child - not a typical feature in a Chinese home, but I suspect my mother’s university years in Italy had something to do with the frequent Italian meals we had at home. Likewise, The Roommate also recalled having this as a child when his mother would make it, but neither of us had had it since childhood. Until a few years ago, when we went to an unassuming but clearly well-loved Italian restaurant in Hobart called Da Angelo. I hadn’t ever seen Stracciatella soup in a restaurant until then, and a warm and fuzzy feeling of nostalgia swept over me when I saw it on their menu. (Side note: they also make the most amazing Bintje Potato baked in cream - so delicious we asked the chef for the recipe.) Ever since then, Stracciatella has made a very regular reappearance in our lives. Partly because it has to be THE simplest comfort food to make. I mean, look at the ingredients.
There are five. All of which are likely to already be in your fridge and pantry. I know, the chicken stock powder is considered cheating by some. I don’t care; it’s delicious and it does the job! So. Five ingredients. Two of which (Italian parsley and eggs) came from the farm. The best part: it takes literally 10 minutes to throw together.
First, bring about 4 cups of chicken stock (or 4 tsp stock powder and 4 cups water) to a boil, then lower to a simmer. While the stock is heating, chop up a small handful of parsley, then mix in a bowl with 2-3 tbsp Parmesan, 1 tbsp semolina and some black pepper. Then, beat in 4 eggs until well combined. That’s it. That’s the prep. Three sentences worth of prep.
The final step is to whisk the egg mixture into the simmering broth, pouring it in a slow and steady stream. I can’t even stretch this post out any longer, the recipe is that simple. Quick, delicious, nutritious, perfetto,
Ingredients:
4 cups chicken broth
4 eggs
2-3 tbsp freshly grated Parmesan or Grana Padano cheese
1 tbsp semolina
3 tbsp Italian parsley, chopped
Black pepper to taste
Method:
1. Heat 4 cups of chicken broth in a small pot to a boil, then lower heat to a simmer.
2. While the broth is heating, mix the cheese, semolina, parsley and eggs in a small bowl. Whisk together until well combined.
3. Whisk the egg mixture in a steady stream into the broth. Season with black pepper to taste. Sprinkle on a little more parsley as garnish if desired. Serve immediately.