Stracciatella Florentine Recipes

STRACCIATELLA II

Steps:

• 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.
• 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.

STRACCIATELLA FLORENTINE

Steps:

• In large saucepan over high heat, bring broth to boiling.
• Add spinach.
• Cook until thawed, stirring occasionally with fork to separate.
• Stir in nutmeg.
• Reduce heat to simmering.
• While stirring soup, slowly pour in eggs.
• Immediately remove from heat.
• Pour or ladle about 1 cup soup into each bowl.
• Sprinkle each with 2 teaspoons cheese.