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Stracciatella with Pasta

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Categories: Big-Batch Meals, Comfort Foods, Low-fat, Quick to fix
Type: Soups and Stews

A simple combination of chicken broth with eggs

Prep Time: prep 10 mins

Cooking Time: cook 20 mins

Serves: makes 4-6 servings

Ingredients:

  • 6 cups chicken stock, preferably homemade
  • salt and freshly ground black pepper
  • 1 cup small pasta, such as ditalini or broken spaghetti
  • 4 large eggs
  • 1 / 2 tsp freshly grated nutmeg
  • 1 tbsp chopped parsley
  • 1 tbsp butter
Stracciatella with Pasta photo

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Directions:

  1. Bring the stock to a steady boil. Season with salt and pepper. Add the pasta and cook according to package instructions.
  2. Beat the eggs with the nutmeg, and season with salt and pepper. Add the parsley.
  3. Reduce the heat to low. Add the butter to the stock. Stir the simmering stock with a whisk so the stock swirls in a vortex. In a steady stream, add the eggs. Cook about 1 minute, until the egg strands look set. Do not let the stock return to a boil. Remove from the heat and let stand for 3 minutes. Serve hot.
Tips:
  • prep 10 mins; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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