Hearty version of Stracciatella Soup (Italian Egg-Drop Soup)
Heat the olive oil and butter in a large stockpot or dutch oven with at least a 5-quart capacity over medium heat. Add the carrots, celery, onion, parsley, and bay leaves along with the salt & pepper. Cover and sauté for about 15 minutes until the carrots and celery are al dente.
Remove the cover and increase the heat to medium-high. Add the chicken broth along with the chopped dill. Mix well. Bring to a boil.
Remove the bay leaves. Add the chopped escarole to the pot and bring the mixture back to a boil. Allow it to simmer for about 5 minutes before adding the pasta.
Reduce heat to medium and add the acini de pepe. Simmer until the pasta is cooked to al dente, according to package directions, for about 7 to 10 minutes.
When the pasta is just about done, add the shredded chicken breast, stir to combine and continue simmering for 1 to 2 minutes.
Meanwhile, whisk the eggs together with the grated parmesan. Temper the egg mixture with about 1/2 cup of hot broth.
While stirring the soup constantly, slowly add the egg mixture. Continue to stir and cook for 2 minutes. The cooked egg will look like feathery strands.
Serve immediately, topped off with freshly grated parmesan. If desired, add a light sprinkling of lemon zest and/or ground nutmeg; garnish with fresh herbs.
This soup tends to thicken significantly if stored in the refrigerator. Have extra chicken broth on hand, in case it is needed when reheating the soup.