Stracciatella with Pasta
A simple combination of chicken broth with eggs.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer, main course
Dietary Considerationhot appetizer, main course
Moodblue, stressed, tired
Taste and Texturelight, savory
Type of Dishchicken soup
- 6 cups chicken stock, preferably homemade
- Salt and freshly ground black pepper
- 1 cup small pasta, such as ditalini or broken spaghetti
- 4 large eggs
- ½ tsp freshly grated nutmeg
- 1 tbsp chopped parsley
- 1 tbsp butter
Bring the stock to a steady boil. Season with salt and pepper. Add the pasta and cook according to package instructions.
Beat the eggs with the nutmeg, and season with salt and pepper. Add the parsley.
Reduce the heat to low. Add the butter to the stock. Stir the simmering stock with a whisk so the stock swirls in a vortex. In a steady stream, add the eggs. Cook about 1 minute, until the egg strands look set. Do not let the stock return to a boil. Remove from the heat and let stand for 3 minutes. Serve hot.
2008 Dorling Kindersley