Italian Egg Drop Soup ( La Stracciatella)

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 6 cups brown chicken stock
• 3 eggs
• 3 tablespoons orzo pasta
• 3 tablespoons parmigiano-reggiano cheese, grated
• 1 tablespoon italian parsley, chopped
• 1 pinch nutmeg
• salt and pepper
• brown chicken stock
• 2 tablespoons extra virgin olive oil
• 3 1/2 lbs chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 2 garlic cloves, crushed
• 4 celery ribs, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems
• 3 quarts chicken broth

Recipe

• 1 in a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. add all the chicken parts and brown all over, stirring to avoid burning. remove the chicken and reserve.
• 2 add the carrots, onions, and celery to the pot and cook until soft and browned.
• 3 return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley.
• 4 bring almost to a boil, then simmer until reduced by half, about 2 hours. remove from heat, strain, and set aside 1 cup to cool over ice or in the frig.
• 5 in a pot, bring the remaining 5 cups of chicken stock to a boil.
• 6 in a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended.
• 7 whisk the mixture into the boiling stock and reduce heat to low. continue to whisk for 3 to 4 minutes. cook another 5 minutes, or until orzo is al dente. adjust salt and pepper, serve immediately, topped with more grated cheese.