Stracciatella=Italian Egg Drop Soup

Don't you agree about the pretty gold and brown colors on that pretty soup, or caffe latte mug?...well, it's a thrift find! I purchased a set of two @ Goodwill, for a $1.49 each. The bottom matching gold plate is a dinner plate...also a "thrift find" (made in Portugal)... from several months ago, is a perfect match for the mug. Definitely a "decco" mug, from the 1950's perhaps; judging from the design.

I'm still not back into full action; as far as cooking or baking, but I could not resist making this super-easy soup, since I have so much eggs left over that has to be used up before the expiration date...but even after the date on the egg carton expires, you can still use it for at least 1 week!

I'm feeling much better now; and Prince is still around...not wanting to leave my side. Infection is almost all cleared up now. I am so grateful to all of you who commented, wishing me a speedy recovery, and expressing your concern for my sweet kittty Prince, who is going to leave soon...on to "kitty heaven"
A huge thanks for my dear friend Lizzy, and also to daughter Lora, who is so caught up with her work, the children, and her own food blogging...now, perfecting her focaccias! (still waiting for her guest post...end of the week.)
The recipe for the Stracciatella, is a very easy one, and it works really well when you need a light but super easy comfort soup, especially good curing a cold, as well! I just have this memorized, but you can change this around for the way you would like it!

Stracciatella=Italian Egg Drop Soup
my adaptation from the original source

1- 32 oz carton of chicken, or vegetable broth
or 2-15 oz. cans of chicken, or vegetable broth
1 Tbsp. of chicken, or vegetable bullion paste,
added to 1 cup of hot water
1 bunch of fresh parsley, chopped, and divided in half
a dash of chile pepper flakes
2 to 4 eggs, beaten, with half of the chopped parsley
1/2 cup finely grated Parmigiano-Reggiano chees, grated

In a medium saucepan, heat the chicken broth, add the 1 cup of the water with the bullion paste, and heat to a boil. When it comes to a boil, whisk in the eggs, with a fork in a streamline, slowly, so that the eggs fall down into the broth  and form strands. (do not add the eggs all at once)...it's important to use a fork, that is easier to stream into the liquid. Add half of the grated Parmigiano-Reggiano cheese, the chile pepper flakes (optional)...and add the other half of the chopped parsley, and it's ready within a few minutes of simmering, slowly.
Serve with the additional half of the grated Parmigiano-Reggiano cheese and add a little more chopped parsley, for garnish.

Note: you can also add fresh spinach into the simmering broth, for color, and flavor...then, you can omit the parsley!




Have a wonderful weekend, and thanks again for your kindness and support!
Hugs,
Elisabeth...a.k.a. Lizzie