Stracciatella Soup Italian Egg Drop Recipes

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ITALIAN STRACCIATELLA SOUP



Italian Stracciatella Soup image

A simple Italian Soup made with broth, eggs and parmesan cheese. A Roman Soup Recipe perfect for cold winter days. Ready in 5 minutes.

Provided by Rosemary Molloy

Categories     Appetizer     Main Dish     Soup

Time 10m

Number Of Ingredients 4

4 cups broth (chicken, beef or vegetable) ((940 grams))
3 large eggs
½ cup freshly grated parmesan cheese ((50 grams))
1 dash nutmeg* (if desired)

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.

Nutrition Facts : Calories 159 kcal, Carbohydrate 5 g, Protein 13 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 201 mg, Sodium 1579 mg, Sugar 3 g, ServingSize 1 serving

STRACCIATELLA SOUP



Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

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.

STRACCIATELLA - ITALIAN EGG DROP SOUP



Stracciatella - Italian Egg Drop Soup image

Categories     Sponsor

Number Of Ingredients 8

3 Eggland's Best eggs
6 cups low-sodium chicken broth
2 cloves garlic, minced
Zest & juice from 1/2 lemon
2 cups fresh spinach, chopped
1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
1 pinch salt
1 pinch pepper

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 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.

STRACCIATELLA SOUP (ITALIAN EGG SOUP)



Stracciatella Soup (Italian Egg Soup) image

A traditional Italian soup enriched with eggs and cheese.

Provided by Deborah Mele

Categories     Soups & Stews

Time 25m

Number Of Ingredients 8

6 Cups Homemade Chicken Broth
2 Large Eggs
1/3 Cup Grated Parmesan or Pecorino Cheese
2 Tablespoons Breadcrumbs
1/2 Teaspoon Grated Nutmeg
2 Cups Baby Spinach
Grated Parmesan or Pecorino Cheese
Cracked Black Pepper

Steps:

  • Place stock in a saucepan and bring to a boil.
  • Reduce the heat to a simmer.
  • In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.
  • Add the spinach to the pot and allow to wilt.
  • Drizzle the egg mixture into the broth, and do not stir for a minute or two.
  • Stir the egg mixture gently.
  • Serve the soup in individual bowls, topped with added cheese and black pepper.

Nutrition Facts : Calories 173 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 1/2 cups, Sodium 1832 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

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