STRACCIATELLA ALLA ROMANA
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
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
STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
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 SOUP
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
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
ITALIAN EGG-DROP SOUP
Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/ea9xIE
Provided by DrGaellon
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
- Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.
ITALIAN EGG DROP SOUP
This soup could not be any easier. My family has been making this for years. My grandmother and mom would always have a pot of chicken stock cooking. I make this with can stock for a quick week night lite fare. This and a salad and you have a meal. If making stock from scratch, add about 2 cups of the cooked chicken to the soup.
Provided by DonnaMaria
Categories < 15 Mins
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk the eggs.
- Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.
- Bring the stock to a boil and add chicken if desired.
- Stir in the egg batter in a slow steady stream.
- The batter will form fine, light flakes.
- Simmer the soup for 5 minutes.
Nutrition Facts : Calories 439.4, Fat 15, SaturatedFat 4.2, Cholesterol 233.1, Sodium 1297.2, Carbohydrate 45.2, Fiber 1.2, Sugar 13.4, Protein 28
STRACCIATELLA SOUP (ITALIAN EGG SOUP)
A traditional Italian soup enriched with eggs and cheese.
Provided by Deborah Mele
Categories Soups & Stews
Time 25m
Number Of Ingredients 8
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
STRACIATELLA (ITALIAN EGG DROP SOUP)
Steps:
- In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.
STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)
Prep Time 5 minutes Cook Time 10 minutes Serves 4 This is a wonderful light soup. Goes very well with garlic cheese bread or a bagatelle.
Provided by shirley.lewis2
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring stock to a boil in a large saucepan.
- Beat together eggs, Parmesan cheese and parsley in a bowl.
- Reduce heat to low on stock and drizzle egg mixture into stock.
- Simmer, stirring until eggs are set.
- Season with salt and pepper.
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