Stracciatella Soup Recipe
Description
Stracciatella, soup also known as “Italian egg drop soup,” is a classic Italian dish that originated in Rome. The word “stracciatella” translates to “little shreds,” which refers to the strands of egg that form when beaten eggs are poured into hot broth. This comforting soup is known for its simplicity and delicious flavor, perfect for a light lunch or dinner starter. Traditionally made with a chicken broth base, the addition of Parmesan cheese and nutmeg gives it a rich, savory taste that embodies the warmth of homemade Italian cuisine. Stracciatella soup Recipe is not just nutritious and filling but also quick to make, taking just 20 minutes from start to finish.
This recipe serves 4 people and can be customized with different greens, such as spinach or escarole, for added flavor and nutrients. Whether you’re a seasoned cook or a beginner, you’ll find Stracciatella soup easy to prepare and immensely satisfying.
Ingredients
Prepare the Broth
- In a medium-sized pot, bring the chicken broth to a simmer over medium heat. If you are using homemade broth, skim off any foam that forms on the surface to achieve a clear soup. This ensures the broth remains flavorful yet not too cloudy.
- If you prefer a slightly more complex flavor, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, or until it becomes fragrant. Be careful not to burn it. Add the sautéed garlic directly to the simmering broth for an extra layer of flavor.
- In a small bowl, beat the eggs together with the grated Parmesan cheese. Add a pinch of salt, a few grinds of black pepper, and the nutmeg to the egg mixture. For added texture, you can mix in semolina flour at this stage, which will give the soup a slightly thicker consistency.
- Stir the chopped spinach into the simmering broth. Spinach is a classic addition to Stracciatella soup, adding a lovely color and extra nutrients. Let it cook in the broth for about 2-3 minutes until it begins to wilt.
- Slowly pour the beaten egg mixture into the simmering broth while stirring continuously in one direction. This helps create long, silky egg strands. The eggs will cook almost immediately, forming thin shreds or ribbons throughout the soup.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. If you prefer a more pronounced cheese flavor, add more grated Parmesan at this point.
- Ladle the hot soup into bowls. Garnish each serving with a sprinkle of chopped parsley and a bit of extra grated Parmesan cheese. Serve immediately while hot.
Optional Garlic Sauté
Beat the Eggs
Add the Spinach (Optional)
Create the Stracciatella (Egg Ribbons)
Season the Soup
Serve
Tips for the Perfect Stracciatella Soup
- Use High-Quality Broth: Since the soup is broth-based, the quality of your chicken broth will make a big difference. A homemade broth or high-quality store-bought broth without added salt or preservatives will give the best flavor.
Continuous Stirring: When adding the egg mixture, make sure to stir in one direction continuously. This helps form the characteristic egg ribbons and ensures the eggs are evenly distributed throughout the soup.
Customize with Greens: While spinach is commonly used, other greens like escarole, Swiss chard, or even arugula can add interesting flavors to the soup. Just adjust the cooking time according to the thickness of the leaves; heartier greens may need a few more minutes to soften.
Cheese Variety: For a different flavor, you can experiment with Pecorino Romano cheese in place of Parmesan. It adds a sharper, saltier taste to the soup.
For a Gluten-Free Option: If you are avoiding gluten, skip the semolina flour. The soup will still taste delicious without it.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 130 |
| Protein | 8g |
| Fat | 9g |
| Carbohydrates | 3g |
| Fiber | 0.5g |
| Sugar | 1g |
| Sodium | 600mg |
