Turkey Stracciatella Soup
Turkey Stracciatella Soup takes about 30 minutes from beginning to end. This recipe serves 4. One serving contains 543 calories, 29g of protein, and 12g of fat. For $2.28 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from A Family Feast requires both, chicken stock, flat leaf parsley, and parmesan cheese. 298 people were impressed by this recipe. Many people really liked this soup. Overall, this recipe earns a solid spoonacular score of 57%. Users who liked this recipe also liked Spinach Stracciatella Soup, Spinach Stracciatella Soup With Orzo, and The Crisper Whisperer: Stracciatella Soup with Spinach.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups cooked acini di pepe pasta or other small pasta (see note above)
2 quarts chicken stock (home made is best but canned is acceptable)
2 tablespoons freshly Italian flat leaf parsley, chopped, plus more for garnish
¼ cup freshly grated Parmesan cheese, divided
½ teaspoon salt
3 whole eggs
1 pound leftover cooked turkey, white or dark or both or cooked chicken
Equipment:
hand mixer
bowl
pot
Cooking instruction summary:
Cook pasta in boiling water for ten minutes, drain but do not rinse.Remove three tablespoons of cold stock and place in a medium bowl. In a medium pot, bring remaining stock to a boil and reduce down to 1 quarts.While stock is reducing and pasta is cooking, shred turkey with your fingers into bite sized shreds.In the bowl with cool stock, add eggs, salt and half the Parmesan along with the chopped parsley. Beat for three minutes by hand with a whip or use an electric mixer.Once stock has reduced, add egg mixture a little at a time while you whip stock. The eggs will separate which is what you want.Add cooked pasta and cooked turkey and heat and simmer for five minutes.Serve with remaining Parmesan cheese and chopped parsley.
Step by step:
1. Cook pasta in boiling water for ten minutes, drain but do not rinse.
2. Remove three tablespoons of cold stock and place in a medium bowl. In a medium pot, bring remaining stock to a boil and reduce down to 1 quarts.While stock is reducing and pasta is cooking, shred turkey with your fingers into bite sized shreds.In the bowl with cool stock, add eggs, salt and half the Parmesan along with the chopped parsley. Beat for three minutes by hand with a whip or use an electric mixer.Once stock has reduced, add egg mixture a little at a time while you whip stock. The eggs will separate which is what you want.
3. Add cooked pasta and cooked turkey and heat and simmer for five minutes.
4. Serve with remaining Parmesan cheese and chopped parsley.
Nutrition Information:
covered percent of daily need
