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Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Small-diced onions

  2. 1/2 cup 55g / 1.9oz Small-diced carrots

  3. 1/2 lb 227g / 8oz Orzo or pastina

  4. 1 Escarole - cleaned, sliced

  5. 3 White Chicken Stock - (see recipe)

  6. Reserved chicken (from stock) - cut bite size

  7. 3 Eggs - beaten

  8. 1 cup 146g / 5.1oz Grated locatelli cheese

  9. 1 Lemon - juiced

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Bring the stock to a simmer in a large soup pot. Add the onions, carrots, pasta, and escarole. Bring to a boil and cook until the pasta is cooked through and the escarole is tender, about 8 minutes.

  2. While soup is simmering, pick the chicken from the bones and cut into bite sized pieces. Add the chicken and cook just until heated through.

  3. Combine the eggs, cheese, and lemon juice and mix well. Add the egg cheese mixture to the soup and stir well. Season with salt and pepper.

  4. This recipe yields 8 to 10 servings.

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