STRACCIATELLA SOUP
Make and share this Stracciatella Soup recipe from Food.com.
Provided by Katelynclark
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and freshly ground black pepper
- 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
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
Make and share this Stracciatella Soup recipe from Food.com.
Provided by chia2160
Categories Lemon
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- mix cornstarch and 1/4 c water, set aside.
- bring stock and remaining water to a boil in a saucepan.
- reduce heat and add zest, salt, pepper and lemon juice.
- whisk in cornstarch mixture and stir 2-3 minutes, simmering.
- add egg in a slow stream, stirring with a spoon.
- add spinach return to boil, remove from heat.
- serve with grated parmesan cheese as a garnish.
Nutrition Facts : Calories 103.5, Fat 3.4, SaturatedFat 1, Cholesterol 58.3, Sodium 282.6, Carbohydrate 11.6, Fiber 0.3, Sugar 3.3, Protein 6.4
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
STRACCIATELLA WITH CHICKEN AND BARLEY
This soup is light, yet hearty, making it perfect for the ever-changing weather of spring. Escarole is an often over-looked green, but it's always available and is very forgiving, easy to cook and adds a slight note of bitterness to this otherwise mild dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.
- Remove the chicken to a bowl. Add the escarole to the pot. Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.
- Whisk the eggs in a medium bowl. Whisk in the Parmesan, 1/4 teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture. Once you've added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.
Nutrition Facts : Calories 530, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 255 milligrams, Sodium 799 milligrams, Carbohydrate 43 grams, Fiber 10 grams, Protein 45 grams, Sugar 5 grams
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.
FRESH STRACCIATELLA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
- Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
- Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
- Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
- Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.
STRACCIATELLA SOUP
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
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
Steps:
- Stir together cornstarch and 1/4 cup water until smooth.
- Bring broth and remaining 3/4 cup water to a boil in a 2- to 3-quart heavy saucepan over high heat, then reduce heat to moderately high and add zest and salt.
- Stir cornstarch mixture and add to soup, whisking until smooth. Simmer, whisking, 2 minutes, then add egg in a slow stream, stirring with a spoon. Stir in spinach and return to a boil, then remove from heat. Season with salt.
SPINACH STRACCIATELLA SOUP
Categories Soup/Stew Cheese Egg Leafy Green Quick & Easy Dinner Lunch Spinach Fall Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F.
- Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
- Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
- Add beaten eggs in a slow, steady stream, stirring constantly.
- Serve with freshly ground pepper and a slice of toasted baguette in the soup.
WEDDING SOUP WITH STRACCIATELLA
A marriage made in heaven! I love Italian wedding soup, and I love Stracciatella, so when I found this recipe at "The Food of Love", it was love at first sight--or, rather, love at first bite! This is great comfort food. You can make the meatballs with ground chicken or beef or turkey or sausage. For the greens you can use either spinach or escarole. And, for the pasta you can use either acine de pepe -or- orzo. Recipe makes enough to serve 2-3 people, but is easily doubled or even tripled.
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Make the Meatballs:.
- Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
- While the bread soaks, saute the garlic in the olive oil until translucent.
- Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
- Divide mixture into 12 equal parts and form into balls.
- Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
- Make the Soup:.
- Return the broth to a boil and add the orzo. Cook for 10 minutes.
- When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
- For the Stracciatella:.
- Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
- Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
- To Serve:.
- Season soup to taste with salt and pepper.
- Ladle into warmed bowls and serve immediately.
Nutrition Facts : Calories 503.9, Fat 22.8, SaturatedFat 5.9, Cholesterol 239, Sodium 1732.6, Carbohydrate 34.7, Fiber 3.2, Sugar 3.2, Protein 39.2
EASY STRACCIATELLA ITALIAN SOUP
Make and share this Easy Stracciatella Italian Soup recipe from Food.com.
Provided by CooksInHeels
Categories Stocks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot bring chicken broth to a boil on high heat.
- Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
- Stir in Spinach, salt and pepper to taste.
- Cook approx 5 minutes.
- Add in beaten egg to soup stirring constantly.
- Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
More about "stracciatella soup food"
STRACCIATELLA SOUP | RICARDO
From ricardocuisine.com
Servings 1Total Time 16 minsCategory Appetizers
STRACCIATELLA SOUP WITH MINI MEATBALLS - MARISA'S ITALIAN ...
From marisasitaliankitchen.com
STRACCIATELLA SOUP RECIPE | ITALIAN STRACCIATELLA SOUP ...
From cfood.org
STRACCIATELLA SOUP - THE HOLY KALE
From theholykale.com
STRACCIATELLA SOUP - A TRAVEL & LIFESTYLE WEBSITE
From galavante.com
STRACCIATELLA: WHAT IT IS AND RECIPES | SKILLSHARE BLOG
From skillshare.com
STRACCIATELLA SOUP RECIPE - JENN LOUIS | FOOD & WINE
From foodandwine.com
STRACCIATELLA SOUP
From burnbraefarms.com
STRACCIATELLA, THE SOUP - CASA MIA TOURS
From casamiatours.com
STRACCIATELLA SOUP WITH NOODLES | CANADIAN LIVING
From canadianliving.com
BEST STRACCIATELLA SOUP — HOW TO MAKE STRACCIATELLA SOUP
From delish.com
ITALIAN STRACCIATELLA SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
STRACCIATELLA SOUP RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From crecipe.com
STRACCIATELLA SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
STRACCIATELLA SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...
From crecipe.com
5-MINUTE STRACCIATELLA SOUP - EREKA VETRINI PRESENTS ...
From erekavetrini.com
STRACCIATELLA SOUP - SHUTTERBEAN
From shutterbean.com
STRACCIATELLA SOUP
From preprod.readersdigest.ca
STRACCIATELLA SOUP WITH POTATO AND KALE - FAMILYSTYLE FOOD
From familystylefood.com
EGG SOUP (STRACCIATELLA ALLA ROMANO) RECIPE : SBS FOOD
From sbs.com.au
STRACCIATELLA SOUP - READER'S DIGEST CANADA
From readersdigest.ca
STRACCIATELLA SOUP RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
STRACCIATELLA SOUP | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
CHEF CARM’S STRACCIATELLA SOUP - STEVEN AND CHRIS
From cbc.ca
STRACCIATELLA WITH SPINACH RECIPE | FOOD & WINE
From foodandwine.com
STRACCIATELLA SOUP - FOOD NEWS
From foodnewsnews.com
STRACCIATELLA SOUP (ITALIAN EGG SOUP) - ITALIAN FOOD FOREVER
From italianfoodforever.com
HOW TO MAKE STRACCIATELLA SOUP - FOOD RECIPES
From recipes.studio
STRACCIATELLA (SOUP) - WIKIPEDIA
From en.wikipedia.org
GELATO, SOUP, CHEESE... WHAT IS STRACCIATELLA, ANYWAY ...
From giadzy.com
STRACCIATELLA SOUP WITH WHITE BEANS RECIPE | SOUP CLEANSE
From cleaneatingmag.com
HOMEMADE STRACCIATELLA ALLA ROMANA: ITALIAN EGG DROP SOUP ...
From lacucinaitaliana.com
STRACCIATELLA- WHAT IT IS AND WHAT TO DO WITH IT – THE ...
From blog.shopcaputos.com
STRACCIATELLA RECIPE - HUGH ACHESON | FOOD & WINE
From foodandwine.com
STRACCIATELLA SOUP - FOOD TO LOVE
From foodtolove.co.nz
STRACCIATELLA: ONE NAME, THREE ITALIAN DELICACIES - LA ...
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love