Stracciatella Ii
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Recipe Summary Stracciatella Ii
A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.Ingredients | Ricardo Romano Knives1 (3 pound) whole chicken3 quarts water11 carrots6 stalks celery2 onions½ cup uncooked white rice6 ounces baby spinach, chopped½ cup grated Romano cheese2 teaspoons salt1 teaspoon ground black pepper½ teaspoon dried oregano1 tablespoon lemon juice3 (14 ounce) cans chicken broth4 eggs, lightly beatenDirectionsCut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.Info | Ricardo Romano Knivesprep: 1 hr cook: 1 hr 30 mins total: 2 hrs 30 mins Servings: 12 Yield: 3 quarts
TAG : Stracciatella IiSoups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,
