Food Network: Roman-Style Egg-Drop Soup: La Stracciatella

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Roman-Style Egg-Drop Soup: La Stracciatella
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
6 cups brown chicken stock, recipe follows
3 eggs
3 tablespoons semolina
3 tablespoons grated Parmigiano-Reggiano
1 tablespoon Italian parsley, finely chopped
Pinch nutmeg
Salt and pepper

Directions
Measure out 1 of the 6 cups of chicken stock and
refrigerate so that it is cold.

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a
large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and
whisk until well blended. Whisk the mixture into the boiling stock and reduce
heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt
and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped
with more grated cheese if desired.

Ingredients
Brown Chicken Stock:
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped

2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

Directions
In a large, heavy-bottomed saucepan, heat the oil over
high heat until smoking. Add all the chicken parts and brown all over, stirring to
avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery
to the pot and cook until soft and browned. Return the chicken to the pot and add
3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden
spoon to dislodge the browned chicken and vegetables bits from the bottom of the
pan. Bring almost to a boil, then reduce heat and cook at a low simmer until
reduced by half, about 2 hours, occasionally skimming excess fat. Remove from
heat, strain, and press on the solids with the bottom of a ladle to extract out

all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock
in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts