Stracciatella Soup

Stracciatella is an Italian egg drop soup that is common to San Marino and Le Marche, as well as Rome and Emilia-Romagna. The name is derived from the Italian word that means “torn apart” or “rags” and that’s an apt description for the dish. The eggs look like tiny torn rags in the broth. A tasty soup, this easy-to-prepare dish makes a perfect lunch or first course.

The foundation of any good bowl of soup is the broth. Sunday mornings, from late Fall through early Spring, it was fairly common to find a large stock pot, simmering atop Mom’s stove, filled with vegetables, chicken, and a piece of beef.  The resultant broth, brodo, formed the basis of that week’s soup and the occasional batch of risotto. Stracciatella, being so relatively plain, needs that kind of rich, full-bodied broth. I highly recommend making your own stock — be it vegetable or meat-based — for this soup but I, also, realize that not everyone has the time to do so. As a result, if you do use store-bought stock, be sure it’s low-sodium. Once you’ve added the egg and cheese mixture to the broth, you can taste the soup and add salt, if need be.

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Stracciatella Soup Recipe

total time: approx.  15 minutes

Ingredients

  • 8 cups (2 quarts) chicken stock (vegetable stock may be substituted for a vegetarian diet)
  • 3 large eggs
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • a pinch of freshly ground nutmeg
  • salt & pepper, to taste
  • grated parmesan cheese for serving

Directions

  1. Combine eggs, cheese, parsley, and nutmeg in a bowl or container with a pouring spout and mix well.
  2. Place stock into a sauce pan and heat over a med-high heat.
  3. When it begins to boil, reduce heat to medium-low, use one hand to gently stir the stock in a circular motion and, with the other hand, slowly pour the egg mixture into the pan.
  4. When all the egg mixture has been added, stop stirring and continue simmering for another minute or so.
  5. Taste the soup and season with salt & pepper, if needed.
  6. Serve immediately with additional grated parmesan cheese.

Variations

I’ve seen stracciatella prepared with spinach several times by television cooks and, in fact, I’ve prepared it this way, too. Strictly speaking, it is not a “true” stracciatella but it is a tasty alternative and just about as easy to make as the original. Take either frozen chopped spinach or fresh spinach that’s been chopped and add it to the simmering stock. Let the stock cook the spinach for a few minutes before stirring and adding the egg mixture. Whether or not you include spinach, with so few ingredients, a delicious bowl of stracciatella is only minutes away.

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Stracciatella (soup)

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18 thoughts on “Stracciatella Soup

  1. Pingback: Traditional Le Marche Dish: Stracciatella Soup | Le Marche and Food | Scoop.it

  2. Pingback: Traditional Le Marche Dish: Stracciatella Soup | Internet Billboards

  3. Pingback: Traditional Le Marche Dish: Stracciatella Soup | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it

  4. Pingback: Traditional Le Marche Dish: Stracciatella Soup « goodthingsfromitaly

    • I’m glad this reminded you of your Grandmother, Judy. That’s always a good thing. :)
      I don’t make stracciatella nearly as often as I’d like. It is such a typical Italian recipe, using a few ingredients to make a satisfying dish. With Winter coming on fast, this is a good reason to keep a quart or two of home-made chicken stock in the freezer. A hot bowl of stracciatella is then only a few minutes away.

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  5. Pingback: Mom’s Broth — Il Brodo della Mamma | from the Bartolini kitchens

  6. Pingback: Spaghetti with White Anchovies & Capers | from the Bartolini kitchens

    • That it is, Norma, though the Chinese recipes I’ve seen have a few more ingredients and, as a result, have a more complex flavor. Just last night, I read a recipe for one and bookmarked it. Have you posted a recipe? I’d much prefer following a recipe from someone I know and trust, like you, than anyone else.

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  7. This is such a great soup! And your method of making it is classic – simple, direct, and flavorful. I haven’t made this in several years – I should get around to it again, don’t you think? ;-) Really good stuff – thanks so much.

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    • Thanks, John. For me, one of the befits of recording my family’s recipes is that I get to prepare them again. Some like stracciatella, haven’t graced my table in over a decade. Not so since writing this post. It has a permanent spon on the “rotation” and I don’t see it getting bumped off any time soon.

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    • DIng, ding, ding! You win! No one but you mentioned Stracciatella Gelato. I hope to post some gelato recipes this Summer. Stracciatella should be one of them. :)

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