The Chicken Broth with Cardoons and Stracciatella reminds me of past times, especially Mrs. Maria, and when she would prepare this delight for Christmas Day. Childhood memories tied to very important affections that have been fortunate enough to last over time. Therefore, preparing this recipe has many meanings for me, but most importantly, the taste of home. She can no longer tell me if I made a mistake in making it, but I am sure she would be happy.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Minute
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 kg and a half cardoon to clean
- 1 hen: 2 liters of broth
- 350 g ground veal
- 3 eggs
- 150 g grated parmesan
- 1 lemon zest grated and juice
- 4 pinches nutmeg
- to taste salt
Tools
- 2 Pots
- 2 Bowls
- Hand whisk
Preparation
First of all, organize your workspace, with all the ingredients, already measured, so you have everything at hand.
Fill a large pot with enough water to cover a hen, perhaps divided in half, to make the most of its meat.
Now focus on the cardoon, starting with the side thorns of the stalks that will be stripped, but also the inner skin, so that only the tender part remains.
In a large bowl filled with water, and enriched with lemon juice, but only after grating the zest, immerse the cardoon stalks so they do not darken.
Then boil them, and cook for about 40 minutes, or until they have softened.
Once cooked, drain them, let them cool, then cut them into pieces, about 2 inches, so they can be eaten without needing a knife.
Place the ground meat in another bowl, along with the grated lemon zest, half the grated parmesan, and salt, to make it flavorful.
Mix well, and then form small meatballs, the size of chickpeas, and place them on a plate.
Also prepare the beaten eggs, adding to them the rest of the grated parmesan, and nutmeg, so they are ready for the final part of the recipe.
When the broth is ready, remove the meat, strain it and put it back in the large pot, along with the cardoons and meatballs, so that the flavors of all the ingredients can blend well.
As soon as it starts to boil, lower the flame slightly, and cook for 10 minutes, so the broth and cardoons can flavor.
After this time, add the stracciatella, and let it continue for a few minutes, so the eggs can set well.
Serve your Chicken Broth with Cardoons and Stracciatella, very hot.
Tip: If you are looking for a Christmas appetizer, don’t miss: Tongue with capers pesto and vinegar
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