Italian egg drop soup (stracchiatella)

Introduce

Chef :

Christine Squizzero

Italian egg drop soup (stracchiatella)

My noni used to make me this when I was sick or when we would come in from the snow ( my mom calls it Italian penicillin lol)

Ingredient

3 cups

Cooking instructions

* Step 1

Bring chicken stock to a boil on your stove top. ( I make my own chicken stock according to my nonis recipe but, you can use any flavor or store bought stock, broth, or bullion.)

* Step 2

While your waiting for your stock to boil, crack and scramble your eggs with a tbsp of water, then add your bread crumbs and cheese to your eggs and mix well.

* Step 3

When your stock is at a boil, start pouring the egg mixture slowly, at a steady stream into the stock while stirring it w a fork to make sure you break up the egg while its hitting the stock. The egg cooks immediately.

* Step 4

Let the soup boil a minute after all the egg is stirred in then, turn off the heat and your soup is ready. I like to add green onion, and a dash of hot sauce to mine along w some extra cheese. Please add whatever you like to yours. This soup taste awesome w some crunchy Italian bread broken into it or on the side with butter.

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