Stracciatella
Stracciatella is an Italian egg drop soup with Parmesan or Pecorino cheese. Sometimes they add semolina or bread crumbs. I don’t do it to simplify the recipe. As a result, there is very tasty light chicken soup.
4-6
portions 
Ingredients:
- Chicken – ½ pc;
- Onion – 2 pc;
- Peppercorn – 1 tea spoon;
- Eggs – 4 pc;
- Parmesan – 100 g;
- Grated nutmeg – 1/3 tea spoon;
- Dill – bunch;
- Salt, pepper.
Step 1
Cook chicken broth. I took two chicken legs as they have tenderer meat. Pour approximately 2-2.5 litres of water. Take out the foam carefully after boiling. Add onion, peppercorn, low down the heat and cook for 30 minutes. Add salt and cook for 10 minutes more.
Step 2
Meanwhile, let’s prepare the filling for soup. Beat eggs into the bowl (I have a culinary shaker). Stir up. Or do it with a fork in the bowl. Sprinkle with salt and pepper.
Step 3
Grate Parmesan on a small grater.
Step 4
First, mix eggs and cheese and then add nutmeg.
Step 5
Take out the chicken out of the broth, leave to cool down.
Step 6
Then slice the meat.
Step 7
Sieve the broth into a different saucepan. Heat over until boiling and low down the heat. Let it slightly boil.
Step 8
Pour egg & cheese mixture with a thin stream into the broth and continuously mix the soup to let eggs drift apart. Add chicken and heat over.
Step 9
Finely chop the dill without stalks and add to the soup.
Step 10
Pour over the plates and serve with ciabatta toasts!
Bon appetite!
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