Egg-Drop Zucchini Soup

Name: Egg-Drop Zucchini Soup (Stracciatella alle Zucchine)
Prep time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 3 cups water; 3 to 4 sprigs flat-leaf Italian parsley; 1 tablespoon butter; 6 fresh basil leaves; 1½ pounds zucchini; ½ medium yellow onion; 2 large eggs; Salt; Freshly ground black pepper; 2 tablespoons extra virgin olive oil; ¼ cup freshly grated young pecorino cheese (preferably aged 45 days or less)

Stracciatella alle Zucchine

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

½ medium yellow onion
2 tablespoons extra virgin olive oil
1 tablespoon

Europe
Italy
Soup
Gluten-free
Mediterranean

Method

Peel and finely chop the onion. Put it with the olive oil and butter in a soup pot over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the zucchini into ½-inch chunks. When the onion is done, put in the zucchini and sauté until it begins to brown, 10 to 15 minutes. Sea