This is a very classic Roman style soup. It is simple, quick and delicious. It is best made with homemade chicken stock but canned will work just fine too. You can make this with either breast meat or dark meat or a combination of both which I prefer. I also like to make this with chicken livers once in a while but I am weird like that.

Stracciatella (Roman Egg Soup)

• 4 quarts chicken stock
• 1 lb. chicken meat, diced
• 2 bay leaves
• 1/4 lb. small pasta like farfale
• 3 eggs
• 1/2 lb. spinach
• Pinch freshly ground nutmeg
• Fresh ground black pepper to taste
• Parmagian cheese for garnish

Bring the chicken stock to a gemtle boil. Add the chicken, allow to poach for about 5 minutes. Add the bay leaves and the pasta. Cook until the pasta is just done. Beat the eggs well. Remove the soup from the heat, slowly pour the eggs into the soup while stirring to get "egg flowers". Add the spinach and nutmeg and serve immediately with grated cheese.

Page Last modified: May 15 2006 16:10:39.