Stracciatelli Italian Rag Soup Recipes

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Steps:

• In a saucepan, over medium-high heat, bring the chicken stock to a boil.
• In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
• Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
• Adjust the seasoning with salt and pepper.
• Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.

ROMAN RAG SOUP - STRACCIATELLA

Steps:

• Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
• Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
• Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
• Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
• Garnish with fresh parmesan and parsley.

STRACCIATELLA SOUP

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.