Stracciatella is an Italian egg drop soup using small pastina or in this recipe, Orzo. I like to jazz it up with veggies and homemade turkey meatballs.
Yields 4 servings
Ingredients:
- Spinach, 2 bunches, stems removed
- Onion, 1 medium, diced
- Mushroom, 250 grams, sliced
- Garlic, 1-2 cloves, minced
- Chicken or vegetable broth, 8 cups
- Olive oil, 1 tbsp
- Turkey meatballs, 1lb.
- Orzo pasta, 450 grams
- Eggs, 2 medium
- Parmesan cheese, 3-4 tbs., grated
- Salt to taste
What you’ll need:
- Stainless steel bowl
- Knife and cutting board
- Soup pot
- Wooden spoon
- Small bowl and fork
- Grater
What to do:
Wash the spinach and remove stems. Peel and dice onion. Clean and slice mushroom. Warm the broth. (Always add warm broth to a soup or stew. Adding cold broth counteracts the cooking temperature, which isn’t a good thing.)
In a soup pot, heat the oil over a medium-high heat. Sweat the onion and mushroom until they soften. Add the garlic and cook off for a minute. Add the broth and turn up the heat to bring it to a boil. Season with salt as needed and then add the turkey meatballs, orzo and spinach.
In a small bowl, crack and egg and beat with a fork. Slowly add drops of egg into the pot and stir. Once the pasta is cooked through, ladle into the serving bowl and add freshly grated Parmesan.