Classic Italian Stracciatella
The soul warming soup is an Italian cousin of egg drop soup. Hearty, healing, and oh so delicious, we’ve added delicious chicken meatballs to the mix. The perfect soup for when there’s “nothing to eat” and we’re pairing it with our #1 favorite artisanal Italian crackers. Join us!
Classic Italian Stracciatella
Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- For the Meatballs:
- 1 1/2 lbs ground chicken
- 1/2 onion, finely diced
- 1/2 cup freshly grated Parmesan cheese
- Zest of one lemon
- 2 garlic cloves, minced
- 2 tbsp parsley, chopped
- 1 tbsp finely chopped rosemary
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
- 1 egg
- 1/4 cup olive oil
- 1/2 tsp salt
- For the Soup:
- 2 large eggs, lightly beaten
- 1/3 cup Parmigiano Reggiano cheese, grated
- 4 cups chicken broth
- Freshly ground black pepper
- Fresh parsley, minced (to garnish)
- Pinch of nutmeg (optional)
- Extra-virgin olive oil
- For Serving: Sea Salt Croccantini (La Panzanella)
Instructions:
- Make the Meatballs: Preheat oven to 375°F. Combine all meatball ingredients in a large bowl and gently mix (do not overwork). Roll into 2-inch balls by hand or with a scoop, keeping them light and airy. Place on a parchment-lined baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F.
- Prepare the Soup Base: In a medium saucepan, warm chicken broth over medium-high heat until it comes to a gentle boil. In a small bowl, whisk together eggs, Parmigiano Reggiano, black pepper, and nutmeg (if using). Lower heat so broth is barely simmering. While whisking the broth, slowly stream in the egg mixture. Return to a simmer briefly, then remove from heat.
- Assemble and Serve: Ladle the soup into serving bowls, add several meatballs to each, and garnish with extra Parmesan, chopped parsley, and a drizzle of extra-virgin olive oil. Serve with Sea Salt Croccantini crackers.
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