Straciatella in Brodo is a delicious, warming, easy to prepare Italian soup. It takes only minutes to get ready. And, that’s what HG had for a light lunch on a sunny, breezy, chilly Prince Edward Island day. Here’s how you do it. Beat one egg, chopped parsley (preferably Italian flat-leaf), grated parmesan in a small bowl. Bring chicken broth to a boil. When boiling, gently pour the egg mixture into the broth. With a fork, stir clockwise to form egg/cheese curds. Salt and ground pepper when serving. Perfect as is, but HG/BSK sometimes get more ambitious and add tofu, chopped basil, baby spinach, shavings of carrot. If you toss in some leftover shredded chicken breast, chopped scallions and a squirt of sriracha, you’ve got dinner. For a more filling dish, pour the mixture over some rice flour vermicelli.
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