Egg Ribbon And Parmesan Soup Food

STRACCIATELLA ALLA ROMANA

Stracciatella alla Romana image

Stracciatella (sometimes called Italian egg drop soup) is a light and nourishing soup made with chicken stock, egg, Parmesan cheese, and ribbons of freshly cut spinach. It's a terrific soup recipe for a chilly day!

Provided by Elise Bauer

Categories Soup Appetizer Lunch Dinner Quick and Easy Soup

Time 20m

Yield 3

Number Of Ingredients 6

Ingredients

4 cups chicken stock (lightly salted)
1 large egg
4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
Pinch of freshly ground black pepper
A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)

Steps:

Whisk together the egg, Parmesan, and breadcrumbs: In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.

Nutrition Facts : Calories 163 kcal, Carbohydrate 14 g, Cholesterol 74 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 568 mg, Sugar 5 g, Fat 6 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

EGG RIBBON SOUP

Egg Ribbon Soup image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

6 cups chicken broth
4 eggs, lightly beaten
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
1/2 cup grated Parmesan cheese

Steps:

Bring broth to a boil. Add greens and bring back to a simmer
Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
Ladle into soup bowls and sprinkle Parmesan over top.

EGG RIBBON SOUP WITH SHRIMP AND SPINACH

Egg Ribbon Soup with Shrimp and Spinach image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 cups chicken broth
8 ounces (net) peeled and deveined shrimp, cut into 1/2 inch chunks
1/2 pound spinach, stemmed and washed
4 eggs, lightly beaten
Salt and pepper
Oriental sesame oil, chili oil or chili paste to drizzle in, optional
Fresh lime wedges.

Steps:

Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

EGG RIBBON AND PARMESAN SOUP

Egg Ribbon and Parmesan Soup image

Provided by Robyn Fuoco

Categories Soup/Stew Egg Pasta Parmesan Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 large eggs
3/4 cup grated Parmesan cheese, divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Chopped fresh Italian parsley

Steps:

Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.

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