Minestra Del Paradiso

Minestra del Paradiso, or "Soup of Paradise," is a rustic Italian classic that transforms simple ingredients into a luxurious, velvety broth. This dish relies on the emulsifying power of eggs and breadcrumbs to create a naturally thick, comforting texture without heavy cream. The deep savory notes of meat stock are elevated by the sharp, nutty flavor of aged Parmigiano-Reggiano and a hint of aromatic nutmeg. It&# 226;ÂÂs a perfect winter warmer that feels elegant yet homestyle. Ideal for a cozy dinner or a light lunch, this soup comes together quickly, making it an excellent choice for weeknight meals when you crave something hearty and satisfying.

Cooking Method: Boiling

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 935.9

Dietary: Vegetarian

Description

Minestra del Paradiso, or "Soup of Paradise," is a rustic Italian classic that transforms simple ingredients into a luxurious, velvety broth. This dish relies on the emulsifying power of eggs and breadcrumbs to create a naturally thick, comforting texture without heavy cream. The deep savory notes of meat stock are elevated by the sharp, nutty flavor of aged Parmigiano-Reggiano and a hint of aromatic nutmeg. It&# 226;ÂÂs a perfect winter warmer that feels elegant yet homestyle. Ideal for a cozy dinner or a light lunch, this soup comes together quickly, making it an excellent choice for weeknight meals when you crave something hearty and satisfying.

Ingredients

6 cup Meat stock; canned or fresh
4 Eggs
6 tablespoon Bread crumbs

Directions

1
Pour the meat stock into a medium-sized saucepan and bring to a gentle boil over medium-high heat.
2
While the stock heats, crack the eggs into a mixing bowl.
3
Add the bread crumbs and 1/4 cup of grated Parmigiano-Reggiano cheese to the eggs.
4
Whisk the mixture vigorously until the eggs, crumbs, and cheese are fully combined and smooth.
5
Once the stock begins to boil, reduce the heat to low so it simmers gently.
6
Slowly pour the egg mixture into the simmering stock while stirring constantly with a wooden spoon.
7
Continue to stir and cook for about 1 minute, allowing the soup to thicken slightly.
8
Taste and season with salt, pepper, and a pinch of nutmeg if desired.
9
Ladle the soup into bowls or a tureen and top with the remaining grated Parmigiano-Reggiano before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 935.9kcal

% Daily Value *
Total Fat 49.5g77%
Saturated Fat 16.2g81%
Cholesterol 409.7mg137%
Sodium 2153.4mg90%
Total Carbohydrate 50.0g17%
Dietary Fiber 3.4g14%
Sugars 15.1g
Protein 74.0g148%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the stock is only simmering gently when adding the egg mixture to prevent the eggs from scrambling into large curds.

Use fresh, high-quality Parmigiano-Reggiano for the best flavor. The remaining cheese for topping should be finely grated.

This soup is best served immediately as the breadcrumbs will continue to absorb liquid and thicken the broth over time.

For a vegetarian version, substitute the meat stock with a rich mushroom or vegetable stock.

Keywords: italian soup, egg drop soup, minestra, parmesan, comfort food, winter soup, quick dinner, meat stock, breadcrumbs, nutmeg, rustic italian, easy soup, traditional recipe, vegetarian option, hearty broth

Read it online: https://www.chefs-mate.com/recipe/minestra-del-paradiso/