Egg broth with chicken dumplings

Egg broth with chicken dumplings

Stracciatella con gnocchetti di pollo

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Stracciatella is a soup you can find in many old restaurants. It’s basically a soup for people with small appetites, and I find it rather bland. To make it more interesting I have added some delicious chicken dumplings.

Ingredients

Quantity Ingredient
1 litre very good chicken stock, boiling
2 whole eggs, beaten together with 2 egg yolks extra
20g parmesan, freshly grated
2 tablespoons chervil leaves, chopped
salt and pepper

Chicken dumplings

Quantity Ingredient
200g minced chicken
2 egg whites, beaten stiff
30g parmesan, freshly grated
2 tablespoons chives, very finely chopped

Method

  1. To make the dumplings, first mix the chicken mince in a bowl with the stiffly beaten egg whites, the Parmesan and chives. Season to taste with salt and abundant pepper. Using two teaspoons, shape the chicken mixture into quenelles or dumplings and plunge into the boiling stock. Cook for 8 minutes before scooping out and setting aside.
  2. In another bowl, mix the beaten eggs and yolks with the Parmesan, chervil and salt and pepper to taste. Carefully pour this mixture into the boiling stock while whisking quickly to obtain a thickish broth.
  3. Return the dumplings to the broth and serve immediately.

Leftovers

  • You could use the dumplings in other ways too: you could coat them in breadcrumbs and fry them to eat as little rissoles, or cook them in a good tomato sauce made with oil, garlic, tomato passata and basil. Cooked in a sauce, they could be served as a dressing for pasta.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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