Easy Stracciatella Italian Soup Recipes

ITALIAN STRACCIATELLA SOUP

Steps:

• In a medium to large pot bring the broth to a boil.
• 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.

STRACCIATELLA SOUP

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.

STRACCIATELLA SOUP

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.

STRACCIATELLA SOUP (ITALIAN EGG SOUP)

Steps:

• 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.

EASY STRACCIATELLA ITALIAN SOUP

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.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)

Steps:

• Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
• Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
• Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

STRACCIATELLA SOUP

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.