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Stracciatelle
Soup
- 6 cups chicken broth
- 3 eggs
- ¼ cup grated Parmesan cheese
- 3 Tablespoons bread crumbs
- 3 Tablespoons finely minced fresh parsley
- Pinch salt
- Pinch white pepper
- Optional 1/2 cup chopped spinach
- Optional Pinch of nutmeg
Bring chicken broth to a boil. Beat the eggs with
the cheese bread crumbs and parsley. Pour slowly
into the boiling broth and stir with a fork until
the egg mixture separates into little shreds.
Remove from heat immediately to avoid toughening
the eggs. Season with salt and pepper to taste. Serve
immediately with additional grated cheese.
Modern Variation
This update to the recipe is a single serve portion
that is thicker in consistency.
- 8 oz. can of reduced fat and sodium chicken broth
- 4 oz. container egg substitute
- 2 oz. flavored Italian bread crumbs
- 2 Tablespoons of grated cheese
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