Stracciatella (Italian Egg Drop And Parmesan Cheese Soup) Recipe - Cooking Index
Stracciatella (Italian Egg Drop And Parmesan Cheese Soup) Recipe - Cooking Index
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
Courses: Soup| 4 cups | 948ml | Chicken stock or broth |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Eggs | |
| 4 tablespoons | 60ml | Freshly-grated Parmesan cheese |
| 2 teaspoons | 10ml | Chopped fresh parsley |
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2 to 3 minutes until the eggs float to the top and form tiny "flakes". Serve Immediately.
This recipe yields 4 servings.
Total Carbohydrates: 2.212
Total Carbohydrates Minus Fiber: 2.194
Carbohydrates per Serving: .55
Carbohydrates per Serving minus Fiber: .53
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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