Stracciatella (egg drop soup)

Stracciatella is one of my favourite soups. Oh, who am I kidding, I adore all soups! The broth is the real star of this simple dish, homemade is best and this recipe will give you a quick solution to a flavourful broth in 30 minutes. Yes, it’s another Instant Pot recipe. I usually have homemade chicken stock in the freezer but if I don’t, I definitely have a BBQ’d chicken carcass in the freezer! This easy stock comes together quickly and I dare you to find a difference from the long, slow-cooked stocks of the past. I based this recipe on Frank’s lovely dish. The soup is more filling than you’d think, so limit the servings to the smaller side.

This is the perfect soup for a chilly day.

For the original recipe, please click here.

Makes 1 L of soup

Ingredients for the quick stock:

• A barbecued chicken carcass with most of the meat stripped off.
• 1 onion
• 1 rib celery
• parsley stems
• 15 mL better than bouillon chicken broth

Directions for the quick stock:

1. Combine the ingredients in the instant pot and cover with water. Put the pressure cooker lid on and lock it into place. Set the IP to Pressure on High for 30 minutes making sure the steam release valve is closed (up position).
2. Strain the bones and vegetables from the stock and reserve about 1 liter of stock for this soup, reserve the remaining stock for another recipe.

Ingredients for the Stracciatella:

• 1 L of homemade stock (see above)
• 2 eggs
• 45 g Parmesan, finely grated
• few drops of lemon juice
• pinch of nutmeg

Directions for the Stracciatella:

1. Bring the stock to a slow boil. Combine the eggs and parmesan cheese until it is whisked smooth.
2. Once the stock boils, slowly drizzle the egg mixture into the stock, whisk the stock around in the same direction so the egg doesn’t form one large blob.
3. Allow the soup to continue cooking for a couple of minutes; the egg will turn into beautiful little curds and the broth will clear.
4. Add a few drops of lemon juice and a pinch of nutmeg and serve warm.
5. You may add some additional grated parmesan as garnish at the table.

The soup comes together quickly if you already have chicken broth on hand but it only takes about 40 minutes if you make the stock from scratch.