Mama Stellas Straciatella Recipes

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STRACCIATELLA SOUP



Stracciatella Soup image

Eggs and Parmesan cheese are whisked into this classic Italian soup to make it smooth and creamy, while spinach makes it healthy and filling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 6

1 quart chicken stock
4 large eggs
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
2 cups baby spinach

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



Stracciatella Soup image

Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 11

6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3 large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

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.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g

STRACCIATELLA



Stracciatella image

This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer.

Provided by Jo Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 4

Number Of Ingredients 12

1 tablespoon butter
½ cup chopped onion
½ teaspoon minced garlic
12 ounces skinless, boneless chicken breast halves - cut into strips
3 ½ cups chicken broth
1 cup water
1 (10 ounce) package frozen chopped spinach
¼ cup ditalini pasta
3 eggs
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
¼ cup grated Parmesan cheese

Steps:

  • Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
  • Meanwhile, whisk together eggs and both peppers.
  • Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 11.6 g, Cholesterol 200.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 34.3 g, SaturatedFat 4.5 g, Sodium 926.5 mg, Sugar 2.5 g

MAMA STELLA'S STRACIATELLA



Mama Stella's Straciatella image

Try saying that 3 times in a row! This one I just had to name after my mother, because she made it for me every time I had a cold. Stracciatella is best described as an Italian egg drop soup. It takes only minutes to make and is naturally low carb. Ciao down, bella!

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

6 cups chicken stock
3 large eggs
1/4 cup grated Parmesan
2 tablespoons fresh chopped parsley leaves
Salt and pepper

Steps:

  • Bring the stock to a simmer in a medium saucepan.
  • With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.

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