STRACCIATELLA SOUP
Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
- Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
- While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
- Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g
STRACIATELLA (ITALIAN EGG DROP SOUP)
Steps:
- In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.
TOMATO STRACCIATELLA
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I'd never seen a stracciatella with tomatoes until I came across this recipe.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
- In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
- Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 986 milligrams, Sugar 2 grams, TransFat 0 grams
STRACCIATELLA SOUP
Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Bring chicken stock to a simmer in a medium-size saucepan.
- Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.
EASY STRACCIATELLA ITALIAN SOUP
Make and share this Easy Stracciatella Italian Soup recipe from Food.com.
Provided by CooksInHeels
Categories Stocks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot bring chicken broth to a boil on high heat.
- Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
- Stir in Spinach, salt and pepper to taste.
- Cook approx 5 minutes.
- Add in beaten egg to soup stirring constantly.
- Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
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STRACCIATELLA SOUP (ITALIAN EGG DROP SOUP!) – A COUPLE …
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Reviews 22Category SoupCuisine ItalianTotal Time 15 mins
- Clean, de-stem, and chop two bunches of spinach. Peel 2 cloves garlic. Drain and rinse the cannellini beans.
- Add 2 tablespoons olive oil to a large skillet, place the whole garlic cloves in the pan, and heat for several minutes to infuse the oil. When the garlic has browned, remove and discard it. Add the spinach to the skillet, stir to combine it with the oil, and heat, covered, for 3 minutes.
- When the broth has come to a boil, add the wilted spinach and cook for two minutes at a steady simmer.
ITALIAN STRACCIATELLA SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (8)Total Time 10 minsCategory Appetizer, Main Dish, SoupCalories 159 per serving
- In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
- Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.
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