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