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Essentially the italian version of "egg-drop" soup, this recipe was shared with me by a close friend who's italian roots run VERY deep. The key is the way the egg is dropped into the hot broth.
Ingredients
Makes 4 servings
- 5 cups chicken broth
- ¼ cup orzo pasta
- 1 heaping tbsp. garlic crushed
- 1 heaping tbsp. dried parsley (if using fresh, increase accordingly)
- 1 egg
- 1 tsp. cayenne pepper (you can substitute paprika for a milder taste)
- 1 pinch of sea salt
- ½ cup parmesan - grated (this is really to taste... if you love parmesan, go crazy!)
Preparation
Bring broth, orzo, and parsley to a low boil.
Add garlic and keep at a low boil (almost a simmer) until the orzo is cooked.
Beat egg, pepper, and salt together.
SLOWLY drizzle egg mixture into low boiling broth while whisking (this created the stracciatelle or "little shreds").
Add parmesan, stirring until melted.
Remove from heat and serve.
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