Italian Stracciatella Soup

This is a classic way of eating chicken soup. Italians call it stracciatella. The Chinese have a similar soup, familiar to us all as egg-drop soup.

• 1 3-4 pound chicken, rinsed, giblets removed
• 1/2 pound piece beef with bone
• 1 large onion, peeled
• 4 large stalks celery, cut in half
• 3 medium carrots
• 2 medium tomatoes
• Salt and pepper to taste
• 3/4 cup pastina
• 1 egg
• 1/4 cup parmigiano cheese, grated

METHOD

Put chicken, beef, onion, carrot, celery and tomato in large soup kettle with water to cover (about 3 quarts). Cover pot and bring to boil.

When boiling, lower heat and simmer, skimming, for about 3 hours. Turn off heat and let sit for another hour.

Remove chicken, beef, and vegetables. Strain soup through sieve into large bowl. Refrigerate overnight to let fat congeal. Discard vegetables. Chicken and beef can be part of dinner.

Remove congealed fat. Put 8 cups broth into medium saucepan and bring to boil. When boiling, remove 2 cups of broth and set aside. Add pastina to saucepan, bring back to boil and cook, covered, about 7 - 8 minutes.

Lightly beat egg. Stir in parmigiano and mix with a fork until well blended. When blended, beat into reserved two cups of broth. Add to the soup with pastina, and cook for 4 minutes more.

Serves: 4 to 5

Contributor: Loretta Harrison for Brenda Klauss

 

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