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Stracciatella II

Rated as 4.42 out of 5 Stars
27

"A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving."
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Ingredients

2 h 30 m servings 255
Original recipe yields 12 servings (3 quarts)

Directions

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  1. Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
  2. Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
  3. Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
  4. In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts


Per Serving: 255 calories; 11.5 15.2 21.8 119 1048 Full nutrition

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Reviews

Read all reviews 37
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veg...

Most helpful critical review

I am an experienced cook and did not find this recipe very flavorful. It was bland and missing something. Not sure where the egg is in the picture, but in my dish there was ALOT of egg all over ...

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I'd love to try it as directed, but this was quick and easier and what I had on hand. Here's what I did different: 1) I only had chicken breast on hand, so I boiled two large ones whole with veg...

Excellent. I've made this many times now. Perfect the way it is.

I used this recipe as a base and made quite a few adjustments just to make the soup a little thicker and with some more substance. I also added more lemon juice. The extra lemon juice really h...

Used Filini pasta (mini noodles) instead of rice; used less salt; more spices; added chopped spinach at the end; with mushrooms for a FANTASTIC soup! Served with fresh french bread from this si...

Wonderful recipe! I have used this receipe may times it was my mother"s recipe too except she skipped the carrots.She got it from the old country.

This has to be one of the finest soups I've ever enjoyed, although I did tweak the seasonings a good bit to allow for personal taste preferences. The pureed base alone is extraordinary and I hav...

I did not use the 3 cans chicken broth and reduced the carrots down to 7 and celery down to 4 due to the reduced amount of liquid. I also reduced the eggs down to 3. Delicious

My husband loved it, but I thought it was a tad bland and next time I would use parm instead of romano.

pretty good, makes lots of soup.