Turkey Stracciatella Soup

• Meat

  • 1 lb Turkey, white or dark or both or cooked chicken, cooked

• Produce

  • 2 tbsp Freshly italian flat leaf parsley

• Refrigerated

  • 3 Eggs, whole

• Canned Goods

  • 2 qt Chicken stock

• Pasta & Grains

  • 2 cups Acini di pepe pasta or other small pasta, cooked

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Parmesan cheese

Found on afamilyfeast.com

Description

Ingredients

• Two 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)
• 1 pound leftover cooked turkey, white or dark or both or cooked chicken
• 3 whole eggs
• ½ teaspoon salt
• ¼ cup freshly grated Parmesan cheese, divided
• 2 tablespoons freshly Italian flat leaf parsley, chopped, plus more for garnish

Directions

• 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.
• 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.