My Italian Nonna Makes CHICKEN BROTH SOUP Straight from Italy!

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Put the chicken pieces and veal into the pot and cover them with water, filling almost to the top.
2. Set the pot over medium heat. When it begins to boil, skim off the foam that rises to the top.
3. Keep boiling for about 10 minutes, removing any foam that appears.
4. Add the whole onion (peeled), celery, carrot, cinnamon stick, a few cherry tomatoes and a good pinch of rock salt.
5. Simmer everything together for about 2 hours.
6. For the crepe batter, whisk 8 eggs in a mixing bowl.
7. Add 2 teaspoons of salt to the eggs and keep whisking.
8. Gradually whisk in 8 tablespoons of flour, one spoonful at a time, to avoid lumps.
9. Using a cleaned eggshell as a measure, add water to the batter 8 times, whisking well after each addition.
10. Refrigerate the batter for about 5 minutes.
11. Heat a small to medium pan over low heat and add a few drops of extra virgin olive oil. Wipe away excess oil with kitchen paper, leaving just a thin film.
12. Ladle some batter into the pan and swirl the pan in a circle to spread it thinly. Fill any holes as you go.
13. Cook each crepe for 10–20 seconds, until its edges begin to lift away from the pan, then flip and cook the other side.
14. Stack the cooked crepes on a cloth and cover them with a tea towel to keep them moist.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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