Stracciatella is an Italian egg drop soup. Traditionally, it is a light soup made with chicken broth, eggs, Parmigiano-Reggiano cheese and Italian parsley. I have added farfalle pasta (butterfly) and peas to make the soup a bit more substantial. In place of the farfalle, you could use a different pasta such as, cocciolette (small shells) or orzo if you like. This Italian classic seems to please the palate of everyone — from toddlers to teenagers and adults of all ages.
- 8 cups chicken broth
- 2 scallions (green onions), sliced
- 4-ounces (2 cups uncooked) farfalle pasta
- 3-ounces (1 cup) Pecorino-Romano cheese, finely grated
- 2 eggs, beaten
- 2 tablespoons Italian parsley, chopped
- 1 cup frozen peas
- In a large pot, bring the broth and the scallions to a boil. Add the pasta and cook 6 minutes.
- Meanwhile, in a small bowl, mix together the cheese, eggs and parsley with a fork.
- Add the frozen peas to the soup and cook 1 minute and then while stirring vigorously with one hand, gradually add the egg mixture in a thin stream with the other. After all of the egg mixture has been added, continue stirring for 1-2 minutes. Remove from heat and season to taste with salt and pepper.