Zuppa Di Stracciatella Recipe
Chicken, Escarole, Meatballs & Ditalini in a homemade Chicken Broth.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken Broth
In a large pot, bring the chicken broth to a boil. Add the chicken breasts and simmer for about 20 minutes until cooked through. Remove the chicken and set aside to cool.
- 2
Make the Meatballs
In a bowl, mix the shredded chicken (from the cooked breasts), 1/2 cup of grated Parmesan cheese, 1 egg, salt, and pepper. Form small meatballs and set aside.
- 3
Cook the Ditalini
In the same pot of broth, add the ditalini pasta and cook according to package instructions until al dente. Stir occasionally.
- 4
Add the Escarole
Once the pasta is cooked, add the chopped escarole to the pot and cook for 5 minutes until wilted.
- 5
Finish the Soup
Gently add the meatballs to the soup and let them cook for an additional 5-10 minutes until heated through.
- 6
Prepare the Stracciatella
In a bowl, whisk together the remaining 2 eggs and the remaining Parmesan cheese. Slowly drizzle the egg mixture into the soup while stirring to create the stracciatella effect.
- 7
Serve
Ladle the soup into bowls and serve hot, garnished with extra Parmesan if desired.
