[senior citizen]

ITALIAN EGG DROP SOUP * STRACCIATELLA

Stracciatella (Egg Drop Soup), a classic

A very inexpensive "starter" course to your Italian dinner........perhaps prior to Baked Ziti, romaine salad and crusty bread. Slices of cantalupe for dessert along with some Italian cookies.

Also a nourishing simple lunch for someone who is under the weather......soup alone.

As children, this was a popular dish. I've been thinking about it for awhile. ( Along with the buttered "pastina" they served us as babies/toddlers. ) Another good one for an invalid without much of an appetite. Pastina goes down easily.

In reality, even though egg drop soup is an extraordinarily simple dish made only of broth and eggs and ready in less then 10 minutes, it is still memorable.

4 eggs
4 tablespoons freshly grated parmigiano reggiano cheese
grated rind of one lemon
salt
1 quart chicken broth (home made from chicken wings or College Inn Chicken Broth)

Beat the eggs, parmigiano cheese, lemon rind, and salt in a small bowl

Bring the chicken broth to a BOIL.

Pour the egg mixture slowly into the boiling broth and mix it quickly with a fork to break the egg into small shreds.

Serve hot in soup bowls with a pinch of freshly grated nutmeg (optional).

Pass small bowl of grated parmigiano cheese for the guests to add to their soup.

[Abby10]

Senior,

So many of your recipes remind me of my Italian mother-in-law's delicious cooking! She is no longer with us and as often happens, I was too busy with so many other things in life to learn from her when she was still alive. So I just want to say "thank you" for sharing. This particular one really hit home as I always wondered how she made that soup. And speaking of the pastina brought back memories of making that for my son when he was little - goes down easy especially if you aren't feeling well. Sometimes I would cook it in chicken broth to add a little flavor. Thanks again, Senior, for taking the time to share your wisdom and experience!

[senior citizen]

Originally Posted by Abby10

Senior,

So many of your recipes remind me of my Italian mother-in-law's delicious cooking! She is no longer with us and as often happens, I was too busy with so many other things in life to learn from her when she was still alive. So I just want to say "thank you" for sharing. This particular one really hit home as I always wondered how she made that soup. And speaking of the pastina brought back memories of making that for my son when he was little - goes down easy especially if you aren't feeling well. Sometimes I would cook it in chicken broth to add a little flavor. Thanks again, Senior, for taking the time to share your wisdom and experience!

Appreciate that Abby; I truly do. I always loved to cook while raising the children. I was a stay at home mom so had plenty of time to try out all of the different world cuisines.....got many recipes from the Library's "Time Life Series of International Recipes".......but the old time Italian recipes are from my dad's family. My mom was Ukrainian , but she learned to cook Italian from the her sisters in law and her mother in law. Believe me, the New York family had the teeny tiniest kitchens but they turned out wonderful meals from very little. They'd roll out the dough for their home made pasta right on the dining room table , covered in clean cloths.....

Those days of large family gatherings are too few and far between.

Once the kids began school, I moved on to baking; ditto tried everything out there. I loved to cook and bake for the kids, hubby, our friends and family........now, the spirit is willing but since they are all gone, it isn't necessary to make such large meals anymore........I'm actually trying to digitalize all my old recipes so I can just print them out when I need them.

Once they were in high school, I began an at home business, plus my husband worked in his studio , also out of our home.........but I still had time, after getting my stuff out in the mail........to prepare something interesting for supper that night.........the kids always brought their friends home, etc. Husband quit early so we always ate supper at 4 p.m. then would go for our hike up in the foothills............those were the days.

Our son actually was more interested in learning how to cook than was his sister who loved big healthy green salads and fruit. He is amazing in the kitchen and his little ones still love his eggs the best. He makes perfect poached eggs and can cook any entre. He would just "watch" me.

I even used to make home made Chinese food. Now, it's just as easy to call for takeout.

I also loved that egg drop soup......and the pastina.
Thank God, we do still have our health, but I was really thinking this morning that anyone who is ailing and or really sick with no appetite, it would be a nice simple meal to prepare for them......to take over in a container.

I'll add more as I get up the energy, when my arthritic fingers aren't too stiff. We just had a huge thunder and lightening storm with heavy rain, but at least we can see the green grass......so there is HOPE. Snow is finally GONE.

Once more, thank you for your kind words.

[mpfrancese]

Sounds good ... a quick and simple soup to try. Thanks for posting.

[mac9]

I've always added some fine strips of fresh spinach to this soup.

[senior citizen]

Originally Posted by mac9

I've always added some fine strips of fresh spinach to this soup.

YES and thanks for reminding me. My mom did it that way as well.
I always loved it with spinach. Adds a bit more color as well.
Too bad it was 75 degrees here yesterday or I might have made some.
One more day of springtime temps and then it's back to 40.....so I will make it and also add some "greens".
Thanks again for the reminder.

[kathyzapp]

Originally Posted by mac9

I've always added some fine strips of fresh spinach to this soup.

Besides adding spinach, I always add little meatballs to this soup.

[senior citizen]

Originally Posted by kathyzapp

Besides adding spinach, I always add little meatballs to this soup.

Sounds good. Actually, I'm going to make some tomorrow.
Our temps are heading downward from the 70's with a taste of spring, back to 40, etc.
Thanks for your input. Happy Easter to you and yours.