Tomato Stracciatella

Name: Tomato Stracciatella
Ingredients: 1 tablespoon extra virgin olive oil; 3 to 4 plump garlic cloves, minced; 1 14-ounce can chopped tomatoes, or 1 1/2 cups grated tomatoes; Salt to taste; 1 basil sprig; 2 quarts vegetable broth or chicken stock; 4 eggs; 1/4 cup bread crumbs or semolina; 6 tablespoons freshly grated Parmesan; 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped basil or chives; Freshly ground pepper; Optional: Cooked soup pasta for serving

13 ingredients

14 steps

Ingredients

1 tablespoon extra virgin olive oil
3 to 4 plump garlic cloves, minced
1 14-ounce can chopped tomatoes, or 1 1/2 cups grated tomatoes
Salt to taste
1 basil sprig
2 quarts vegetable broth or chicken stock
4 eggs
1/4 cup bread crumbs or semolina
6 tablespoons freshly grated Parmesan
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or chives
Freshly ground pepper
Optional: Cooked soup pasta for serving

Directions

1

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
2

Add the garlic.
3

Stir until fragrant, about 30 seconds.
4

Add the tomatoes and basil sprig.
5

Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
6

Season to taste, and add the vegetable or chicken stock.
7

Bring to a simmer, cover and simmer 20 minutes.
8

Season to taste with salt and pepper.
9

In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives.
10

Beat until frothy.
11

Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly.
12

After the mixture has been added, reduce the heat and simmer five minutes.
13

Taste and adjust seasonings.
14

Add a spoonful of cooked soup pasta to the bowl if desired.