Looking for something to eat on a cold winter weeknight that’s hot and quick and satisfying? Stracciatella is just the ticket. When I say quick you obviously don’t have to make it with fresh chicken stock, unless you already have some made in your freezer. Your favorite chicken broth or stock  in a box will do just as fine. This is considered a peasant dish. It is very simply made with simple ingredients.

I remember my mother making this soup for us when we were kids. Instead of chicken broth my mother used  Lipton Chicken Noodle Soup mix. That’s when they had freeze dried pieces of chicken in it.  Mom had her short cuts as well. It was great for a quick lunch or a soup course at dinner time. She would make the soup according to the direction and then whisk the egg mixture into it. I loved it! It was her own touch to store bought soup.

That’s not to say this soup is at its best if you use homemade chicken stock. But we are talking quick here. For those who would like to make their own chicken stock I have included the recipe. It only takes about 30 minutes prep time but you should simmer the stock for at least 5-6 hours. Once it’s made you can freeze it and use it for soups and other recipes.

 Add a side salad and some toasted garlic bread and the only other thing you will need are the tissues. I don’t know about you but eating hot soup makes my nose run.

 Stracciatella – Roman Egg Soup

• 4 cups low sodium chicken broth  or stock
• 3 eggs
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh chopped parsley
• salt and freshly ground pepper to taste

Bring the broth to a boil.

 In a bowl, beat together the eggs, breadcrumbs and cheese. 

Pour  a steady slow stream of the egg mixture into the boiling soup, blending well with a whisk as you pour it in. Return the soup to a boil as you  whisk and add the chopped parsley. Add salt and pepper to taste.

You are ready to serve.

Chicken Stock

• 4 pounds chicken carcasses, including necks and backs
• 1 large onion, quartered
• 4 carrots, peeled and cut in 1/2
• 4 ribs celery, cut in 1/2
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley with stems
• 2 bay leaves
• 8 to 10 peppercorns
• 2 whole cloves garlic, peeled
• 2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot.  I use a large pasta pot for this and place the ingredients in the strainer basket so when it’s done I just lift the strainer basket and all the solids are out of the pot. Then I just strain the stock through a fine mesh strainer. Pour the water into the pot. Cook on high heat until it begins to boil. Turn heat down to medium low so that the stock maintains a low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every so often during cooking. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 5-6 hours.

Lift the strainer basket out and discard the solids or strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces