Turkey Stracciatella Soup

Turkey Stracciatella Soup takes about 30 minutes from beginning to end. This recipe serves 4. One serving contains 543 calories, 29g of protein, and 12g of fat. For $2.28 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from A Family Feast requires both, chicken stock, flat leaf parsley, and parmesan cheese. 298 people were impressed by this recipe. Many people really liked this soup. Overall, this recipe earns a solid spoonacular score of 57%. Users who liked this recipe also liked Spinach Stracciatella Soup, Spinach Stracciatella Soup With Orzo, and The Crisper Whisperer: Stracciatella Soup with Spinach.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 cups cooked acini di pepe pasta or other small pasta (see note above)

2 quarts chicken stock (home made is best but canned is acceptable)

2 tablespoons freshly Italian flat leaf parsley, chopped, plus more for garnish

¼ cup freshly grated Parmesan cheese, divided

½ teaspoon salt

3 whole eggs

1 pound leftover cooked turkey, white or dark or both or cooked chicken

Equipment:

hand mixer

bowl

pot

Cooking instruction summary:

Cook pasta in boiling water for ten minutes, drain but do not rinse.Remove three tablespoons of cold stock and place in a medium bowl. In a medium pot, bring remaining stock to a boil and reduce down to 1 quarts.While stock is reducing and pasta is cooking, shred turkey with your fingers into bite sized shreds.In the bowl with cool stock, add eggs, salt and half the Parmesan along with the chopped parsley. Beat for three minutes by hand with a whip or use an electric mixer.Once stock has reduced, add egg mixture a little at a time while you whip stock. The eggs will separate which is what you want.Add cooked pasta and cooked turkey and heat and simmer for five minutes.Serve with remaining Parmesan cheese and chopped parsley.

 

Step by step:


1. Cook pasta in boiling water for ten minutes, drain but do not rinse.

2. Remove three tablespoons of cold stock and place in a medium bowl. In a medium pot, bring remaining stock to a boil and reduce down to 1 quarts.While stock is reducing and pasta is cooking, shred turkey with your fingers into bite sized shreds.In the bowl with cool stock, add eggs, salt and half the Parmesan along with the chopped parsley. Beat for three minutes by hand with a whip or use an electric mixer.Once stock has reduced, add egg mixture a little at a time while you whip stock. The eggs will separate which is what you want.

3. Add cooked pasta and cooked turkey and heat and simmer for five minutes.

4. Serve with remaining Parmesan cheese and chopped parsley.


Nutrition Information:

Quickview
542k Calories
28g Protein
11g Total Fat
80g Carbs
7% Health Score
Limit These
Calories
542k
27%

Fat
11g
18%

  Saturated Fat
3g
22%

Carbohydrates
80g
27%

  Sugar
10g
12%

Cholesterol
141mg
47%

Sodium
1115mg
49%

Get Enough Of These
Protein
28g
58%

Vitamin B3
7mg
38%

Vitamin B2
0.58mg
34%

Vitamin K
33µg
32%

Selenium
21µg
31%

Iron
4mg
25%

Phosphorus
237mg
24%

Vitamin B6
0.35mg
18%

Potassium
559mg
16%

Copper
0.28mg
14%

Vitamin B1
0.18mg
12%

Fiber
3g
12%

Calcium
109mg
11%

Folate
42µg
11%

Zinc
1mg
9%

Vitamin A
409IU
8%

Magnesium
26mg
7%

Vitamin B12
0.37µg
6%

Vitamin B5
0.54mg
5%

Vitamin D
0.69µg
5%

Vitamin C
3mg
4%

Vitamin E
0.52mg
3%

covered percent of daily need
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