Straciatella Soup Italian Egg Drop Soup Food

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.

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.

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.

STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)

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.