Macaroni soup with parmesan and parsley
Macaroni soup with parmesan and parsley is a comforting dish featuring tender macaroni in a rich chicken broth, enhanced with egg ribbons and fresh herbs. This quick recipe results in a creamy, flavorful soup perfect for a cozy meal.
Cook time 20 min
Prep time 15 min
Ingredients:
4 cups chicken broth1 cup macaroni
2 eggs
1/4 cup grated parmesan cheese
1 tbsp fresh parsley
Macaroni soup with parmesan and parsley is a comforting and flavorful dish, perfect for a cozy meal. This recipe combines the goodness of chicken broth, the heartiness of macaroni, and the richness of eggs with the delightful flavors of parmesan and fresh parsley.
Instructions:
- Beat the eggs in a small bowl and set aside.
- Grate the parmesan cheese if not already grated.
- Finely chop the fresh parsley.
- In a large pot, bring the 4 cups of chicken broth to a boil over medium-high heat.
- Add the 1 cup of macaroni to the boiling broth.
- Reduce the heat to medium and cook the macaroni until it is just tender, according to the package instructions (usually about 7-9 minutes). Stir occasionally to prevent sticking.
- Once the macaroni is cooked, reduce the heat to low. Ensure the broth is not boiling rapidly.
- Slowly drizzle the beaten eggs into the hot broth, stirring constantly. The eggs will cook almost instantly and create thin ribbons (an effect known as egg drop).
- Stir in the 1/4 cup of grated parmesan cheese until it melts into the soup, giving it a creamy consistency.
- Taste the soup and add salt and pepper if needed, depending on your seasoning preference.
- Remove the pot from heat.
- Stir in the 1 tablespoon of finely chopped fresh parsley.
- Ladle the soup into bowls and serve immediately while hot.
With simple ingredients and easy steps, macaroni soup with parmesan and parsley is a quick and delicious dish that will warm your heart. Enjoy this delightful combination of creamy, cheesy goodness and fresh herbs with every spoonful.
Macaroni soup with parmesan and parsley FAQ:
Cook the macaroni in the boiling chicken broth for about 7-9 minutes, or until it is just tender, following the package instructions.
After slowly drizzling the beaten eggs into the hot broth, you should see thin ribbons form almost instantly as the eggs cook in the hot liquid.
Yes, you can store leftover macaroni soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
You can substitute grated pecorino Romano or nutritional yeast for a vegan option. Both will provide a similar tangy flavor.
A large pot is recommended to accommodate the 4 cups of broth and the macaroni without overflowing. A pot with a capacity of at least 4 quarts should work well.
Cooking Tips:
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Cook the macaroni separately to avoid overcooking, and then add it to the soup.
- Tempering the eggs with hot broth before adding them to the soup will help prevent curdling.
- For a creamier texture, whisk the eggs thoroughly before incorporating them into the broth.
- Garnish with extra parmesan and parsley for enhanced presentation and flavor.
Nutrition Facts
6 ServingsCalories 72kcal
Protein 6g
Carbohydrates 6g
Fiber 0.77g
Sugar 0.59g
Fat 2.85g
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