Stracciatelli Italian Rag 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 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.

STRACCIATELLI (ITALIAN RAG SOUP)

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.

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.

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

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.

STRACCIATELLA-ITALIAN EGG DROP SOUP

Steps:

• Chop fresh spinach and set aside.
• Whisk eggs, salt, pepper, and Parmesan cheese together and set aside.
• Bring chicken broth, lemon juice, lemon zest, and garlic to a boil; add chopped spinach and mix to incorporate.
• When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth.
• When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2 to 3 minutes.
• Serve immediately; garnish with additional Parmesan cheese if desired.
• Tip
• Add egg noodles or fettuccini to this traditional soup for a hearty meal. Instead of spinach, you can also use other leafy green vegetables, like kale or swiss chard.
• Nutritional Information
• Serving size: 1 serving
• Calories: 110
• Fat: 3g (28% calories from fat)
• Cholesterol: 91mg
• Sodium: 639mg
• Total Carbohydrate: 3g
• Dietary Fiber: trace
• Protein: 16g