Chef Joe Bellia from Joe’s La Roma is in the Kitchen Concepts Kitchen making a tasty Italian egg drop soup recipe.
[Music] Well, you might remember last week when Chef Joe Balia made pizza in the Kitchen Concepts kitchen and he left that extra Italian crust behind for me to experiment with. Well, the results were delicious, Joe. I actually got an opportunity to make my very own version of your pizza, the margarita pizza. And I have to say it was topnotch without a doubt. So, uh, you are the expert and I really had a lot of fun doing that. I didn’t have all the exact ingredients, but I made it work at home. I see. Yeah. Nice crisp on that. Nice. I did. That was the best part. The crust was phenomenal. But if you want the best one, you got to go to Joe’s Laroma. That’s right. That’s right. So, Chef Joy is here once again and it’s a Mamma Mia Monday. So, we’re going to make something else spectacular. We’re making stretchella soup, which is a Italian egg drop uh version. Okay. Oh, so we’re going to do this uh we’re going to do this right in front of everybody, right? To eat in two three minutes. How’s that sound? So, what I have here is just a little bit of chicken broth. Um, you can use Sorry about that. It’s a hot pan. Hot soup. You can use a little bouan or I use a little bit of a liquid chicken broth, bone broth. So, we’re just going to bring that up to temperature, which I think she’s trying to bring it up to temperature. I’m here with this. So, then we’re just going to add Now, it’s an egg drop soup. So, you want to just go ahead and put a couple eggs in. Literally drop the eggs in. Exactly. What I like to do is just spin them in like this. And then you get a nice little pattern there. You whisk them in like this real quick. Oh, that’s how you do that. That’s how you do that. I’ve seen that, but I never understood. Whisk the whole egg in first. And we’re going to throw a little bit. So, if you’re going to make this just straight up a drop of soup, you can put two eggs in here. But we’re going to put a little ditalini pasta. Dellini. Dellini pasta. A little Italian pasta for basically for soup. Okay. Okay. Going to add a little bit of sheep’s milk parmesan ramano. Sheep’s milk parmesan ramano. That’s the good stuff right there. Good stuff. And then we’re going to chop up some spinach real quick. Some spinach. And you could use you could use parsley. You can use uh escaro people use in this as well. And a little salt and pepper. A little salt and pepper. This is Look at that. Didn’t take long at all. And so this is literally like, you know, before I pre-cooked the pasta, had that ready. You could do this in 10 minutes, right? 10 minutes soup, I like to call it. So I actually do this to order at the restaurant. We we did this with oysters um this past week, our special. So So you do it with oysters? You can do it with oysters. Drop them in. Uhhuh. A little oyster liquor there as well. I’ll get you guys. It’s going to be, as you can tell, it might it might be a little warm. Yeah, it looks like it. But yeah, so you just let the egg cook. Look at that. And then you bring it together. Like I said, you can put a little more egg instead of the pasta if you wanted to go that way. Put any kind of protein in there, even chicken, beef. I can’t believe how easy you just made that look. I mean, look at that. That’s amazing. And you know, I like soup the next day, like a chili. For some reason, this tastes good straight out of the of the uh pan there. Okay. You want to give it a a little maybe a little blow first spoon. this. Don’t burn your lips. This is going to be really super hot. It’s going to be super hot. So, see, I never would have pictured the eggs in this. I always picture that as more of an oriental or an Asian dish. The Italians cook it with eggs as well. And it’s uh pretty u pretty good soup with the egg. Oh my goodness. Little hot. It’s got a lot of flavor. It’s very hot. It does for for a little bit of ingredient that you just saw, right? Um it’s got a lot of flavor. You want to be careful with the salt because the chicken broth is got a little salt to it and so does the uh the sheep. I was going to say it’s salty, but it’s a good salty. It’s a cheese salt. Yeah, the cheese salty. Oh, there we go. Oh, so it’s a good week. Good day for soup. It is nice rainy morning. We’ll have this on on special at at my jooma and we’ll be doing this also next door when we open for kataria. We’ll have this nice pair with a nice sandwich and stuff like that. Oh, okay. Okay. And then real quick, what’s going on this week? So this week we we have our Wednesday uh dining with Denny and then uh we have some nice specials with the filt and uh shrimp this weekend. So we’re working on that and if I can find some more oysters, I’ll be doing this with oysters. Oh, okay. Oh my goodness. You got to check this out. So good. Absolutely. I appreciate it. Joe, thank you so much as always. Thank you. Stick around. Del Marvel Life will be right back.
Dining and Cooking