Stracciatella Soup (Italian Egg Soup)
Stracciatella Soup (Italian Egg Soup)
Stracciatella, also known as Stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy
Yield: Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 6 Cups Homemade Chicken Broth
- 3 Large Eggs
- 1/3 Cup Grated Parmesan Cheese
- 2 Tablespoons Breadcrumbs
- 1/2 Teaspoon Grated Nutmeg
- 2 Cups Baby Spinach
To Serve:
- Grated Parmesan Cheese
- Cracked Black Pepper
Instructions
- Place stock in a saucepan and bring to a boil.
- Reduce the heat to a simmer.
- In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.
- Add the spinach to the pot and allow to wilt
- Drizzle the egg mixture into the broth, and do not stir for a minute or two.
- Stir the egg mixture gently.
- Serve the soup in individual bowls, topped with added cheese and black pepper.