Chef Frank makes Italian Egg Drop Soup (Stracciatella)
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- čas přidán 5. 09. 2024
- This is a simple soup that is packed with flavor. The texture is similar to an egg drop soup but the flavor is all Italian because of the addition of Parmesan & Parmesan rinds. I hope you enjoy it as much as I do.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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2 qts/1.89 L chicken stock (preferably home made)
3 chicken legs
2 chicken wings
1 cup/118 g grated parmesan cheese
1/2 cup/45 g grated pecorino cheese
3-4 eggs
Salt
Black pepper
1/4 cup/50 g Small pasta like Ancini de Pepe, Stellini, Ditalini
That looks like a nice, hearty meal. Especially now that it's getting cooler.
I didn’t eat this growing up, but I learned how to make this in college because I was stretching my budget. It always takes me back to those days. I also made this for my mom once and she ended up falling in love with it and makes it on cold days when she wants something easy, fast, and delicious.
In Poland we have something simillar. Od course instead of cheese we use small amount od flour to eggs. Sine people boil it like you to strings. But my mother used to get smaller pot, few ladles of broth and add this egg mixture stiring and boiling. At the end IT was almost like a paste and she always served it whenever someone was sick.
But I must try this skup, thank you for great video!
I never clicked so excitedly on a video, i love making this soup... Brings me back to my childhood. Mine is very basic though... My grandma and great grandma (from Italy) use to make this when i was a kid, they just used broth,egg, and pastina. And i make it the same way to this day.
I'll take the gelato instead. ;)
Okay, I watched it. I might give it a try.
By 4:55, the two links did not appear in the top, right-hand side corner... just FYI. ⚘
Looks hot, hearty, and perfect for these cooler evenings.
Still holding out for a one-of-a-kind Hot-Sour soup, as only Chef Frank can do.
Give your beautiful bride/filmographer extraordinaire a big hug for me, ok?
Thanks, Michelle. ⚘
Autumn is soup time! I have a decent stash of chicken stock and beef stock already in the freezer, and I am sitting down to watch this after starting a pot if vegetable broth. I cleaned out the last of the runty, underdeveloped ears of corn and some over sized pattypan squash from the garden, cleaned them, and threw them in the pot with a couple if ribs of celery and bay leaves, plus the big thick stems from the broccoli I'll be using for dinner tonight. I lime a nice diverse stock portfolio!
I still make this when I'm not feeling well.
That looks delicious!
My late father would make me something like this when I was sick as a kid. He'd use Lipton instant chicken soup without the noodles, usually. I miss that. Salty as hell but really hit the spot when I wasn't in a condition for anything more solid. Caught myself thinking about it last week when I was in quarantine.
I do the same with Pecorino Romano rinds; adding one will always take my sauce to the next level.
I've only heard the word used in the gelato context, tbh.
Thank you for this recipe, Chef Frank! It was perfect timing - I needed a liquid/soft food dish and this fit the bill perfectly.
I’m mad! /s. This looks amazing Chef. I love soups that remind me of childhood too.
Dang it Frank, this looks good. I've never heard of it but I am going to make it, meaning I'll have to watch your video several times..LOL Peace to ya dude
that looked amazing. and it's so simple even I could do it. 🤩
Wow, this is very familiar to me because we make a similar dish in China too, minus the cheese
Thanks! - Is that an induction stove top you have? - Like it? - Cheers!
Great video! Looks like the Italian version of chicken noodle soup. Yummy!
Some constructive criticism, the overhead shots (for ex: 4:40) seemed weird. I'm not sure exactly what or why, maybe the frame rate was off?
You are correct. I think it was steam.
Chef, what do you think about boiling the raw chicken and disposing of all the water just when the chicken gets white, then filling the pot with fresh water and simmering until the stock is ready. Do you think this change is helpful or necessary? I've seen some chefs do that.
Check the letsplayall channel he could be your twin brother!
How is Frank not getting more views? Does he have to resort to doing a collab with Babish just to build the channel? Doesn't seem like he needs the money, but people are missing out, and the man (and the camera girl) should get paid.
Thanks. And I do need the money I have two kids in college 😂
please just change your youtube channel name to chef frank Official, it took me forever to find this channel and protocooks doesnt mean anything, sorry but your name online from epicurious is chef frank, you have to own that brand, your only shooting yourself in the foot and i want to see you succeed c:
I agree we are working on it. Thanks
Ah yes, you will post it up there… and the link is not there. Why do you or the editor not proof check the video…