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Stracciatelle recipe

Stracciatelle, or stracciatella (littleshreds) is an Italian egg-drop soup. It is prepared by beatingeggs and adding grated Parmesan cheese, salt, pepper, nutmeg,and sometimes semolina, and then adding this mixture to boilingbroth. The broth is set whirling first with a whisk, and thebeaten egg mixture added in a slow stream to produce the stracciatelleof cooked egg in the broth, which is clarified by the process.

Recipe: Stracciatelle

6 cups hot Italian Chicken Soup (seerecipe)
2 large eggs
2 tablespoons freshly grated Parmesan cheeseDash nutmeg
2 tablespoons semolina (optional)

  • Have soup broth simmering gently.
  • Beat eggs lightly in a bowl with gratedParmesan and semolina, if using.
  • Whirl the gently simmering broth witha whisk while adding the beaten egg mixture in a slow streamto produce the stracciatelle of cooked egg in the broth, whichis clarified by the process. Let cook gently for another 2 to3 minutes and serve immediately.

    Makes 4 to 6 servings.

    *Farina or cream of wheat can be substituted.

    Tip: For a heartier soup, add half of a10-ounce package of frozen chopped spinach, thawed and squeezeddry to this soup.

    Le Pazzerelle stracciatelle

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