Often referred to as the ‘Italian egg drop soup’, Stracciatella soup actually has little, torn shreds of egg which make the soup look evilly delicious. The taste could be further enhanced by addition of a crispy bread piece.
If you are already planning on preparing Stracciatella soup, get its recipe from below.
Health Facts:
Per serving of Stracciatella has 313 calories so you can tell it won’t make you pile on those pounds!
It contains several important nutrients and minerals like iron, calcium, magnesium, potassium, Vitamin A and C etc.
Ingredients
cups chicken broth: 6
salt and freshly ground black pepper to taste
tablespoons semolina flour: 2
Large eggs: 3
tablespoons fresh parsley, chopped: 2
ounce Parmigiano-Reggiano cheese, grated: 1/2
ounce pecorino Romano cheese, grated: 1/2
pinch cayenne pepper: 1
pinch nutmeg, grated: 1
tablespoon olive oil: 1
pinch red pepper flakes: 1
How To Make Stracciatella Soup
- Add chicken broth to a pot and simmer over high heat. Taste the broth and adjust salt and pepper the way you like.
- Beat 3 large eggs with parsley, semolina flour, grated Parmigiano Reggiano, and pecorino Romano cheese, salt, pepper, cayenne pepper, and nutmeg collectively in a big bowl and whisk until it’s well blended.
- Slowly pour down the egg mixture into the broth while stirring and simmering simultaneously. Bring the mixture to simmer. The liquid will be initially cloudy but will clear out as the broth warms up.
- That’s about it; the soup is ready for you to drool over. Garnish with a sprinkle of olive oil and a bit of red pepper flakes and serve in bowls.
Trivia:
Stracciatella is a word derived from the verb stracciare meaning ‘to shred’ and the term itself means ‘a little shred’.
It is also known as Stracciatella alla Romano--- an Italian soup with consists broth and small egg mixture shreds.
The soup is popular around Rome in the Lazio region of central Italy. The soup was evolved from the initial form called zanzarelli which was also a soup introduced by Martino da Como in the 15th century manual of The Art of Cooking.
Other variants of the soup also evolved overtime and still exist.