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Stracciatella

By: Jo

"This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer."

Rate/Review | Read Reviews (19)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1/2 teaspoon minced garlic
12 ounces skinless, boneless chicken breast halves - cut into strips
3 1/2 cups chicken broth
1 cup water
1 (10 ounce) package frozen chopped spinach
1/4 cup ditalini pasta
3 eggs
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese

Directions

Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
Meanwhile, whisk together eggs and both peppers.
Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.