Serves 4
20 min
Egg Barley Stracciatella
Recipe GLPR48bf0e37c40144
A light and comforting Eastern European egg drop soup where tender egg barley pasta simmers in aromatic chicken broth, finished with silky egg ribbons, fresh parsley, and a touch of nutmeg. This simple yet elegant one-pot dish delivers warmth and nourishment in every spoonful.
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Ingredients
5½ cups homemade or very good quality chicken broth
⅓ cup egg barley, orzo, or other small dried pasta
2 eggs
3 tablespoons freshly grated parmesan cheese
1½ tablespoons finely chopped fresh parsley
¼ teaspoon freshly ground nutmeg
to taste salt
to taste freshly ground black pepper
Directions
Bring the chicken broth to a gentle boil in a large pot over medium-high heat. Stir in the egg barley pasta and cook according to package directions until tender, usually 8-10 minutes, stirring occasionally to prevent sticking.
While the pasta cooks, crack the eggs into a small bowl. Add the grated parmesan cheese and whisk together until well combined.
Once the pasta is tender, reduce the heat to low. Slowly drizzle the egg mixture into the simmering broth while stirring gently and continuously with a fork or whisk. This creates delicate egg ribbons throughout the soup.
Continue cooking for 1-2 minutes, stirring gently, until the eggs are fully cooked and the internal temperature reaches 165°F. The broth will become slightly thickened and creamy.
Remove from heat and stir in the fresh parsley and ground nutmeg. Season to taste with salt and freshly ground black pepper.
Ladle the soup into bowls and top each serving with additional grated parmesan cheese if desired. Serve immediately while hot.
