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By Karin Calloway
Chicken soup is often referred to as "Jewish penicillin," but at my house the cure-all usually comes with an Italian accent. Stracciatelli (also known as rag soup) is a family favorite, and it’s a snap to prepare with store-bought reduced-sodium chicken broth.
The broth is brought to a strong simmer, and then a mixture of eggs, freshly grated Parmesan and fresh breadcrumbs are whisked in. Using good freshly grated Parmesan (preferably Parmigiano-Reggiano) and fresh breadcrumbs is critical, and the soup is even better when homemade chicken stock is used. Fresh breadcrumbs can be made in the food processor, but for the small amount needed for the recipe I usually grate a day-old baguette on a box grater.
The soup is pure comfort, and is especially enjoyed by my children and their friends, who all learned to make the soup during one of my summer cooking camps. While the children like the soup as is, a sprinkling of chopped fresh parsley, basil or chives makes a nice finishing touch.
Makes 6 1-cup servings.