Stracciatella Soup

Name: Stracciatella Soup
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 6 cups chicken broth; salt and freshly ground black pepper to taste; 2 tablespoons semolina flour; 3 large eggs; 2 tablespoons chopped fresh parsley; 1/2 ounce grated Parmigiano-Reggiano cheese; 1/2 ounce grated pecorino Romano cheese; 1 pinch cayenne pepper; 1 pinch freshly grated nutmeg; 1 tablespoon olive oil; 1 pinch red pepper flakes

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 2 servings

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 2

Difficulty Medium

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 313

% Daily Value*

Total Fat 20.1g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 3259mg 142%

Total Carbohydrate 12.5g 5%

Dietary Fiber 0.8g 3%

Total Sugars 4.1g

Protein 19g 38%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.