TOMATO STRACCIATELLA

Tomato Stracciatella image

Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I'd never seen a stracciatella with tomatoes until I came across this recipe.

Provided by Martha Rose Shulman

Time 45m

Yield Serves six

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
3 to 4 plump garlic cloves, minced
1 14-ounce can chopped tomatoes, or 1 1/2 cups grated tomatoes
Salt to taste
1 basil sprig
2 quarts vegetable broth or chicken stock
4 eggs
1/4 cup bread crumbs or semolina
6 tablespoons freshly grated Parmesan
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or chives
Freshly ground pepper
Optional: Cooked soup pasta for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 986 milligrams, Sugar 2 grams, TransFat 0 grams