Heya, kids! Here’s another fast and healthy way to use up eggs for all those hollowed-out eggshells you’re gonna need for Easter.
Today, I give you my version of a little-known Italian classic: Roman egg-drop soup, also called stracciatella. All it takes is beaten eggs, chicken stock, and some fresh herbs. I also like to add some veggies; you can use whatever you have lying around the crisper that you think would be tasty in soup.
It’s light, healthy, and so very tasty! The nutmeg gives it an unexpected richness that’s just so perky on a chilly spring day.
Bon appetit and happy Easter-planning!
A cup or two of fresh veggies (summer squash, red bell peppers, leeks, etc.)
A splash of olive oil
1.5 cups chicken stock (flavorful, homemade stock is best!), divided
2 eggs, beaten
A handful of fresh herbs, cook’s choice (I like basil & parsley), finely minced
Pinches of salt, pepper, and nutmeg to taste
Grated hard cheese (optional)
In a heavy skillet over medium heat, heat your oil, just enough to keep the veggies from sticking. Cut your vegetables into rustic, bite-sized chunks and add them to the pan, sauteing for a few minutes until tender-crisp. Keep in mind that some of the veggies may “cook down” (i.e., lose their water content and reduce in volume) after a few minutes in the heat.
In a saucepan, pour most of the chicken stock and bring to a simmer. In the meantime, whisk the eggs into the remaining stock, along with the herbs, the spices, and the optional grated cheese.
Reduce the heat to low and slowly drizzle the egg mixture into the soup a little at a time. The egg will form tiny ribbons in the liquid. (Don’t over-stir here. I did that a bit, and my eggs were less ribbony than I would have liked.) Continue to cook for another couple minutes.
Finally, scoop your veggies into a warm bowl and pour the delicious soup on top. Garnish with a bit of grated cheese and a pinch of nutmeg and parsley.