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Stracciatella Soup with Orzo Pasta
- Preparation 10 min
- Cooking 30 min
- Portions 4 pers.
Ingredients needed
- 3 Tbsp Favuzzi Delicate Intensity Extra Virgin Olive Oil
- 1 Tsp Butter (unsalted)
- 1 Pinch Favuzzi Fleur De Sel (to taste)
- 1 Pinch Crushed Ground Pepper (to taste)
- 1 Small White Onion (diced into small pieces)
- 1 Large Garlic Clove (grated)
- 1⁄2 cup Favuzzi Orzo Pasta
- 4 Cups of Water
- 3 Tbsp Chicken Stock
- 3 Whole Eggs (whisked)
- 1⁄3 Cup Parmesan Cheese (grated)
- 1⁄2 Cup Frozen Spinach (you can also use fresh if you desire)
Products used in this recipe
Steps of preparation
- Crack 3 eggs to a small bowl and mix together with a whisk or fork.
- Pour the parmesan cheese into the egg mixture, and mix.
- Add Favuzzi Fleur De Sel and crushed ground pepper to taste, mix one last time, then set aside.
- In a large pot, over medium-heat, add the unsalted butter, Favuzzi Delicte Intensity Extra Virgin Olive Oil, diced white onion, and grated garlic.
- Allow ingredients to become fragrant for approximately 2 minutes.
- Once your onions start to become translucent, add your water and chicken stock.
- Cover pot and bring chicken stock to a boil.
- Once boiling, remove lid and add in your frozen spinach.
- Cover pot once again, and bring to a boil.
- Once boiling, add in Favuzzi Orzo Pasta, stir to combine.
- Allow the Orzo to cook for 8 minutes total, as directed on package.
- Once pasta is cooked, pour in the egg mixture while mixing the soup in circular motions.
- Once egg mixture is incorporated, the soup is ready.
- Serve immediately with a touch more of Favuzzi Fleur De Sel, crushed ground pepper, and Favuzzi Delicte Intensity Extra Virgin Olive Oil.
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