Straciatella Soup Italian Egg Drop Soup Food

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STRACIATELLA (ITALIAN EGG DROP SOUP)



Straciatella (Italian Egg Drop Soup) image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

5 cups chicken stock or canned chicken broth
2 large eggs
3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

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



Stracciatella Soup image

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

6 cups chicken broth
salt and freshly ground black pepper to taste
2 tablespoons semolina flour
3 large eggs
2 tablespoons chopped fresh parsley
½ ounce grated Parmigiano-Reggiano cheese
½ ounce grated pecorino Romano cheese
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tablespoon olive oil
1 pinch red pepper flakes

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 ALLA ROMANA (ROMAN EGG DROP SOUP)



Stracciatella Alla Romana (Roman Egg Drop Soup) image

Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.

Provided by Alan in SW Florida

Categories     Stocks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups chicken stock (either fresh or canned, but if canned use the best quality that you can find)
4 eggs
4 tablespoons freshly-grated parmigiano-reggiano cheese
2 tablespoons dried breadcrumbs
1 tablespoon flour
1 lemon, zest of
salt & freshly ground black pepper, to taste
3 tablespoons chopped flat-leaf Italian parsley
extra virgin olive oil

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.

Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4

STRACIATELLA SOUP (ITALIAN EGG DROP SOUP)



Straciatella Soup (Italian Egg Drop Soup) image

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

5 cups chicken broth
2 large eggs
3 tablespoons grated parmesan cheese
1/4 cup minced Italian parsley
salt and pepper

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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