ITALIAN STRACCIATELLA 

YOU WILL NEED: 

• 2 chicken thighs 

• 1 carrot 

• 1 onion 

• 1 stick celery 

• 1 teaspoon black peppercorns 

• salt

•  pepper 

• 1½ liters ( 6 cups ) of water 

• 2 eggs 

• 60g ( 2oz ) grated parmesan cheese 

• 2 tablespoons chopped parsley

ITALIAN STRACCIATELLA RECIPE

Peel and roughly chop carrot, peel and quarter onion, and chop celery. Place chicken thighs, vegetables, water, salt, and peppercorns in a large saucepan. Bring to a boil, reduce heat, and simmer covered 1 hour.

Strain stock through the sieve into another saucepan. Discard chicken and vegetables; only clear chicken stock is required in this soup. ( Chicken and vegetables can, of course, be used for another meal. )

Skim a clean, dry piece of paper towel over the surface of the hot stock to remove grease. Repeat the process two or three times, using a fresh towel each time. 

Beat eggs, finely grated parmesan cheese, and parsley together. Return stock to heat, and bring to boil. While stirring ring vigorously with one hand, and add the egg mixture gradually in a thin stream with the other. Continue stirring over heat for 1 to 2 minutes after all egg mixture has been added, then remove from heat immediately. Season with salt and pepper. 

Serves 4 to 6

Also Read: ITALIAN MINESTRONE