Wednesday, November 24, 2010

Zuppa Stracciatella

I do so love Potluck week over at I Heart Cooking Clubs. It always gives me the opportunity to post the recipes that I intended to make during the month, for other themes, and then had the month get away from me before I got them posted. Last week, I had my dish carefully planned out. I've been in the mood for soup, and Giada's Zuppa Stracciatella is a wonderful "Fall Favorite" for me.

Naturally, the days slipped by all too quickly until I suddenly realized that it was Friday, and I was out of the game once again.

Well, that's not stopping me this week! The temperature started bottoming out last night on my way home form work and the first thing on my mind when I got home was soup. This one is so easy to throw together, I can make a batch almost any night of the week, tweaking the recipe based on what I have available at the time. This week I was fresh out of parsley and basil, but I had a bag of gorgeous prosciutto tortellini from a recent trip to The Hill, which I threw in after the eggs cooked.

The idea of this soup isn't uniquely Italian. It is really no more than another version of egg drop soup with an Italian twist. And I love egg drop soup. For the one, the eggs are mixed with Parmesan cheese to thicken the ribbons of cooked egg in the soup. For some reason, mine didn't string out the way they usually do into savory threads (maybe I added too much cheese this time), but that didn't stop them from tasting delicious.

Put a few slices of artisan salume and a mix of marinated olives on the side and you have one fabulous fall meal.

This is my submission to this week's "Potluck" at I Heart Cooking Clubs as well as Presto Pasta Nights, being hosted by Oh Taste N See this week.

Zuppa Stracciatella
6 cups good quality chicken broth or stock
2 large eggs, beaten
1 tsp grated Parmesan
fresh Italian parsley and basil
1 cup baby spinach, cut in thin strips

In a large saucepan, bring the stock to a boil. Meanwhile, mix the cheese, parsley and basil with the beaten eggs. Stirring quickly in a clockwise motion, gradually drizzle the egg mixture into the hot stock, creating thready strips. Season the soup with salt and pepper.
For my variation, I added in a cup of  some lovely prosciutto tortellini and cooked it until the pasta was al dente and hot throughout.
Toss the spinach in just before serving so it doesn't lose its fresh green color.
Serve immediately.

11 comments:

Kim said...

Hmmmm...I have some homemade chicken stock and a package of tortellini in the refrigerator. This is looking like a mighty fine way to use those ingredients. Looks delicious. Thanks for pointing this one out!

~ Lyndsay The Kitchen Witch said...

That looks absolutely delcious ad right up my alley :-)

Debinhawaii said...

I love the added tortellini--this is perfect comfort food. Great pick!
;-)

Pierce said...

I love the Potluck theme too. Thank you so much for the nice comment on my blog. I hope you have a great Thanksgiving :-)

Yvette said...

Thats one of the reasons i love potluck to. I'll try this soup ASAP, with some fresh tortellini... Great idea!

Joanne said...

I lvoe potluck too because it means I don't have to plan and can just go with my gut instinct (pun oh so totally intended!). This soup looks absolutely delicious. I can see why you chose to make it!

Cook of the House said...

Mmm. Looks so warm and comforting. It has been snowing here so I might have to try this soup.

Ruth Daniels said...

What a heavenly way to end a cold and busy day! Thanks for sharing with Presto Pasta Nights.

I love egg drop soup but never thought to add herbs and parmesan to the mix. Brilliant idea.

Natashya KitchenPuppies said...

Italians sure love their eggs. Great soup! The Greeks seem to have one too, with lemon.
But I love those little tortellini. ☺

Claudia said...

A lovely way to use some of that turkey stock on hand right now. I'm in the mood for comforting soups.

Couscous & Consciousness said...

That looks gorgeous and completely delicious - I absolutely have to try that :-)
Sue