Best 4 Straciatella Soup Italian Egg Drop Soup Recipes
**Stracciatella Soup: A Symphony of Italian Flavors**
Stracciatella soup, also known as Italian egg drop soup, is a comforting and flavorful dish that embodies the essence of Italian cuisine. This hearty soup is characterized by its rich broth, tender vegetables, and delicate egg ribbons. Originating from the region of Lazio, Stracciatella soup has gained popularity throughout Italy and beyond, becoming a beloved classic.
Our collection of Stracciatella soup recipes offers a diverse range of options, catering to different preferences and dietary needs. From traditional Italian recipes that have been passed down through generations to modern interpretations with unique twists, there's a perfect recipe for every palate.
Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking a comforting and delicious dish to impress your loved ones, our Stracciatella soup recipes will guide you through the process with step-by-step instructions and helpful tips.
So, gather your ingredients, prepare your kitchen, and embark on a culinary journey to Italy with our curated selection of Straciatella soup recipes. Indulge in the warmth and flavors of this classic soup, and create a memorable dining experience that will leave your taste buds craving for more.
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
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 25m
Yield About 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams
STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)
Prep Time 5 minutes Cook Time 10 minutes Serves 4 This is a wonderful light soup. Goes very well with garlic cheese bread or a bagatelle.
Provided by shirley.lewis2
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring stock to a boil in a large saucepan.
- Beat together eggs, Parmesan cheese and parsley in a bowl.
- Reduce heat to low on stock and drizzle egg mixture into stock.
- Simmer, stirring until eggs are set.
- Season with salt and pepper.
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.
Tips:
- Use fresh ingredients for the best flavor.
- If you don't have chicken broth, you can use vegetable broth instead.
- You can add other vegetables to the soup, such as carrots, celery, or spinach.
- If you want a thicker soup, you can add a little bit of cornstarch or flour to the broth.
- Serve the soup with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Conclusion:
Stracciatella soup is a delicious and easy-to-make Italian soup that is perfect for a quick and light meal. It is made with a simple broth, eggs, and Parmigiano-Reggiano cheese. The soup is traditionally served with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Stracciatella soup is a great way to use up leftover chicken or vegetable broth, and it is also a good source of protein and calcium.
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