Stracciatella II

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 255 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon lemon juice
• 4 eggs, lightly beaten
• ½ cup grated Romano cheese
• 1 teaspoon ground black pepper
• 1 (3 pound) whole chicken
• ½ teaspoon dried oregano
• 3 quarts water
• 2 onions
• 3 (14 ounce) cans chicken broth
• ½ cup uncooked white rice
• 11 carrots
• 6 stalks celery
• 6 ounces baby spinach, chopped

Recipe Instructions

Step 1

Cut 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.

Step 2

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.

Step 3

Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.

Step 4

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.