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Italian Stracciatella Soup
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- #21911
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 cups chicken broth
1/2 cup orzo pasta
2 eggs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 pinch ground nutmeg
1 pinch fresh ground black pepper
directions
Boil chicken broth in a large saucepan; stir in orzo and cook 5 to 6 minutes until 'al dente.' Beat eggs; mix in cheese and parsley and seasonings until well blended. Add egg-cheese mixture to broth, gently stirring with wire whisk. Simmer for 2 to 3 minutes. (The egg-cheese mixture will form tiny flakes in the broth.) Sprinkle with extra cheese, if desired. Serve immediately.
added by
yikes_edoc
nutrition data
102 calories, 3 grams fat, 9 grams carbohydrates, 8 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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