Stracciatella II Recipe - Allrecipes.com
Stracciatella II Recipe
  • READY IN hrs

Stracciatella II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 30 mins

Directions

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

Most Helpful Positive Review
Dec 18, 2008

I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veggies like step one says to, but I added chicken bouillon because I didn't have the carcass to provide flavor. 2) Instead of cooling the broth and blending it with a portion of veggies, I put all the veggies in at the beginning. Then after 45 min. I scooped out about 1/2 the veggies and just blended them with a hand mixer and then added it back into the soup along with the chicken after I chopped them into small pieces. 3) In step four, it calls for 3 cans of broth to pour the eggs into, but I only used about 1 1/2 cans and I had more than enough liquid in my soup. One more thing... b/c I used bouillon for flavor in step one, it was a little salty, so I would omit the salt if I made it this way again.

 
Most Helpful Critical Review
Mar 29, 2010

I am an experienced cook and did not find this recipe very flavorful. It was bland and missing something. Not sure where the egg is in the picture, but in my dish there was ALOT of egg all over the top of the soup (floating). This made the appearance unappealing.

 

42 Ratings

Nov 11, 2008

Excellent. I've made this many times now. Perfect the way it is.

 
Jan 03, 2008

I used this recipe as a base and made quite a few adjustments just to make the soup a little thicker and with some more substance. I also added more lemon juice. The extra lemon juice really helps brighten up this soup. Overall a very good soup for a different spin on chicken.

 
Dec 02, 2011

Used Filini pasta (mini noodles) instead of rice; used less salt; more spices; added chopped spinach at the end; with mushrooms for a FANTASTIC soup! Served with fresh french bread from this site.. DELISH!

 
Oct 03, 2011

I did not use the 3 cans chicken broth and reduced the carrots down to 7 and celery down to 4 due to the reduced amount of liquid. I also reduced the eggs down to 3. Delicious

 
Aug 20, 2010

pretty good, makes lots of soup.

 
Oct 21, 2009

Wonderful recipe! I have used this receipe may times it was my mother"s recipe too except she skipped the carrots.She got it from the old country.

 

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Nutrition

  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1048 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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