Stracciatella

Made with Minor’s® Classical Reductions™ Reduced Vegetable Stock.
  • 0:40 TIME
  • 10 portions

PREPARATION

Ingredients

Corn oil

1/4 cup

White onions, julienned

4 each

Garlic, minced

2 Tbsp.

Minor’s® Classical Reductions™ Reduced Vegetable Stock, prepared as broth

2 1/2 qt

Eggs6 each
Parsley, minced2 Tbsp.

Pecorino Romano, freshly grated

1/4 cup

Method

  1. In a medium stock pot over medium flame, add oil and onions. Cook until onions are translucent, about 4 minutes.
  2. Add garlic and continue to cook for 2 additional minutes. Season with salt and pepper. Add broth and bring to a simmer.
  3. In a small mixing bowl, whisk eggs together with salt and pepper to taste until completely mixed.
  4. Using a whisk, create a vortex in the soup by whisking in a circular motion. Pour egg mixture through a slotted spoon into the broth. Once all the egg has been added let the soup sit for 3 minutes.  
  5. Season with salt and pepper. Finish with parsley and pecorino cheese.

Serving Suggestions/Variations

Add sautéed spinach and garnish with a Parmesan frico.