Houston, we have snow! Or at least ice. Probably.
Point is, it's cold out there. And we all know that as soon as the temperatures dip below freezing and there's a bit of precipitation in the air, the city shuts down. Yes, it's for our own safety, but it can still be annoying to be stuck inside.
And since we Houstonians don't stock up on canned goods and non-perishable items during the winter like our friends up north do, chances are you don't have an overabundance of food waiting to be prepared when you can't get out to a restaurant or the store. But I've got a solution: My favorite four-ingredient soup, stracciatella.
When I was little, my mom used to make me stracciatella every time I got sick, no matter the ailment. I think she got the recipe from her sister, who's a chef, but it's really a classic dish with a recipe that's probably been circulating for centuries.
The soup originated in Rome, where it was served around Easter, but the name stracciatella can also refer to chocolate chip gelato or a type of cheese. The word translates to "little shred," so both the ice cream, with its little slivers of chocolate, and the cheese, which is stretched and shredded, have adopted the name. In terms of the soup, it refers to the strands of egg that get whisked into a boiling meat broth.
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SHOW ME HOW
Here's what you'll need for one serving:
2 cups chicken broth (or beef or veggie broth) 2 tablespoons grated Parmesan 2 tablespoons seasoned bread crumbs 2 eggs
Heat the chicken broth in a pot over medium heat until it's simmering. Mix the cheese, bread crumbs and eggs in a bowl and beat with a whisk or fork until combined into a thin paste. Once the broth is boiling, pour the egg mixture into it, stirring rapidly with a fork. The soup should look a bit like dissolved matzoh ball soup. Remove from heat, season and serve.
Alternatively, you can add chopped spinach or kale to the soup for a little something green. I like to add red pepper flakes or a bit of Sriracha for heat.