Turkey Stracciatella Soup

We easily found the pasta called for in this soup at our local supermarket. If you can’t find it, orzo, stars or other small pasta works fine, just adjust cooking times according to package directions. The pasta should be slightly undercooked as it cooks further in the soup

Turkey Stracciatella Soup

INGREDIENTS
  1. Two cups cooked acini di pepe pasta or other small pasta (see note above)
  2. 2 quarts chicken stock (home made is best but canned is acceptable)
  3. 1 pound leftover cooked turkey, white or dark or both or cooked chicken
  4. 3 whole eggs
  5. ½ teaspoon salt
  6. ¼ cup freshly grated Parmesan cheese, divided
  7. 2 tablespoons freshly Italian flat leaf parsley, chopped, plus more for garnish

INSTRUCTIONS
  • 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 ½ 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.