Autumn is in full swing and the temperatures have dropped considerably in the past couple weeks. The change in season can be very beautiful with all the leaves changing colours but it also has its dark side because it brings with it the cold & flu season. When you are feeling under the weather, like I am right now, there is nothing like a good bowl of soup to warm you up and ease some of those icky cold symptoms.
My zia makes this really tasty and light soup that we would always have to kick off our huge Christmas Eve dinner. I’ve been taking time to learn some of my favourite childhood recipes over the years and although it’s never quite as good as my zia’s…it’s getting pretty darn close. The soup is called Stracciatella and has many different variations. This is the simpler version of the soup. It is super easy to make and doesn’t involve a lot of obscure ingredients.
I’ve never posted a recipe here before so here it goes…
Simple Stracciatella (or sometimes called Roman Egg Drop Soup)
What you need:
4 cups chicken stock or broth
salt and pepper (to taste)
4 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh parsley
What to do:
Heat the stock or broth to a boil over high heat. Add salt and pepper to taste. Sometimes, I like to add a couple small handfuls of tiny pastine (small round shaped pasta) to give it a bit more weight. It is also common to find this soup with spinach added to it as well. Beat the eggs with the Parmesan and parsley. Once the stock or broth is at a boil slowly pour the egg mixture into the soup and stir for about 2-3 minutes. And presto, you are done.
So when you get bored of plain old chicken soup this cold season, change things up a bit and give this recipe a whirl.
Stay healthy!! 🙂