ITALIAN EGG DROP SOUP (STRACCIATELLA)

Prep Time – 5 min

Cook Time – 10 min

ORIGIN | ITALY

COURSE | SOUP

SERVINGS | 5

Since my great-grandparents' arrival in the United States from Italy, our family has cherished many traditions. On the culinary side, a tradition that holds a special place in our hearts is the one that opens our Thanksgiving feast, Italian Egg Drop Soup. As my family often does throughout the year, we gather around the kitchen table, sharing stories and enjoying laughter, and we appreciate the flavors that have been lovingly passed down through the generations.

DIRECTIONS

Prep Broth

  • In a large pot, bring the broth to boil over medium heat.

Combine Together

  • In a separate bowl, whisk together the eggs, cheese, and parsley.

  • Reduce heat to medium-low and drizzle all of the egg mixture in while slowly stirring the broth with a fork, about one minute.

  • Serve in bowls and sprinkle black pepper to taste.

INGREDIENTS

  • 64 ounces (8 cups) of chicken broth

  • 5 large eggs

  • 1/4 cup of grated parmesan cheese (kids always want more when served!)

  • 2 tablespoons chopped parsley

  • Ground black pepper to taste

PREP NOTES

  • May use organic, low sodium, or homemade chicken broth or chicken stock.

  • You'll need a large pot, mixing bowl, whisk, fork to stir, and a ladle to serve.

  • Optional: Change it up and add some color and more flavor by tossing in one cup of fresh spinach after drizzling and stirring in the egg mixture!