Roman Rag Soup Stracciatella Recipes

Steps:

• Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
• Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
• Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
• Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
• Garnish with fresh parmesan and parsley.

Steps:

• Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
• In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
• When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
• Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.

Steps:

• Bring the broth to a simmer in a Dutch oven or large saucepan.
• Crack the eggs into a medium bowl and beat well.
• Add the cheese and breadcrumbs into the eggs and beat again.
• Ladle 1/2 cup of the hot stock into the eggs.
• Bring the stock up to a boil and whisk in the egg mixture.
• Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.

Steps:

• In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
• Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
• Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
• Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.

Steps:

• In a saucepan, over medium-high heat, bring the chicken stock to a boil.
• In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
• Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
• Adjust the seasoning with salt and pepper.
• Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.