Chilean-style Stracciatella Soup

Ingredients

In this Chilean adaptation of Stracciatella Soup, we incorporate the vibrant flavors of Chilean cuisine. We add a touch of heat by including chili peppers, which gives the soup a subtle spicy kick. Additionally, we garnish the soup with fresh cilantro, a popular herb in Chilean cooking, to enhance the overall flavor profile. These modifications infuse the traditional Italian soup with the unique and exciting tastes of Chilean cuisine. We alse have the original recipe for Stracciatella alla Romana, so you can check it out.

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 eggs, beaten 2 eggs, beaten
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small carrot, thinly sliced 1 small carrot, thinly sliced
• 1 small zucchini, thinly sliced 1 small zucchini, thinly sliced
• 1 small red bell pepper, thinly sliced 1 small red bell pepper, thinly sliced
• 1 small green chili pepper, finely chopped 1 small green chili pepper, finely chopped
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the carrot, zucchini, red bell pepper, and green chili pepper to the pot. Cook for 5 minutes, or until the vegetables are slightly tender.
3. 3.
   Pour in the chicken or vegetable broth and bring it to a simmer.
4. 4.
   In a small bowl, whisk together the beaten eggs, flour, salt, and pepper until well combined.
5. 5.
   Slowly pour the egg mixture into the simmering broth, stirring gently to create thin strands of cooked egg.
6. 6.
   Cook for an additional 2-3 minutes, until the soup thickens slightly.
7. 7.
   Remove the pot from heat and stir in the fresh cilantro.
8. 8.
   Season with additional salt and pepper if needed.
9. 9.
   Serve the Chilean-style Stracciatella Soup hot, garnished with a sprinkle of fresh cilantro.

Treat your ingredients with care...

• Eggs — Make sure to beat the eggs well with the flour, salt, and pepper to ensure a smooth and consistent texture in the soup.

Tips & Tricks

• For a spicier version, increase the amount of chili pepper or add a pinch of cayenne pepper.
• Customize the soup by adding other vegetables such as corn or peas.
• Serve the soup with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a thicker consistency, you can add a little more flour to the beaten eggs.
• To make it heartier, you can add cooked shredded chicken or tofu to the soup.

Serving advice

Serve the Chilean-style Stracciatella Soup as a light lunch or dinner. Accompany it with some crusty bread or a side salad for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a drizzle of olive oil for an elegant touch. Serve it in colorful ceramic bowls to enhance the visual appeal.