Stracciatella Soup
Stracciatella soup is a classic Italian egg drop soup that turns simple stock, eggs and cheese into something cozy and satisfying. The eggs cook into soft little strands that float in the broth.
Servings: 4
Equipment
- Microplane or Fine Grater
- Pot 4-Quart
Ingredients
- 6 Cups chicken stock or bone broth
- 1 Cup Parmigiano Reggiano cheese freshly grated
- 1 Pinch nutmeg freshly grated, optional
- 4 Tablespoons fresh parsley leaves finely chopped
- 6 eggs
To Serve
- extra virgin olive oil
- lemon wedges
Instructions
- Heat broth in 4-quart pot over medium heat until it reaches a light boil, then reduce heat and keep the liquid at a light simmer.
- Crack the eggs into a large bowl and whisk until no streaks remain.
- Whisk the Parmigiano into the eggs and season with pinch of nutmeg if using.
- Turn the heat down to the lowest setting on the pot, then begin to slowly drizzle the egg mixture into the pot while whisking gently.
- Cook for 1 or 2 minutes, then remove from heat and immediately stir in the parsley.
- Taste and add salt as needed.
- Serve in bowls with a drizzle of extra virgin olive oil and fresh cracked black pepper if liked.
Notes
Use good stock: Since there are so few ingredients, it’s worth using homemade stock or a high quality bone broth for better flavor and body.
Use a large pot: A 4-quart pot is the ideal size for simmering without overflow. Stainless steel or enameled cast iron distributes heat evenly. If you only have a larger pot, reduce the heat slightly to maintain a gentle simmer.
Grate the cheese finely: Use the finest side of your grater, or a microplane, so the Parmigiano blends smoothly into the egg mixture and the broth.
Beat the eggs well: Whisk the eggs until there are no streaks so they cook into even shreds instead of firm clumps.
Keep the simmer gentle: If the broth boils hard, the eggs can toughen, so keep the heat low when you slowly pour the egg mixture in.
Timing is crucial: Once the eggs are added, they cook in seconds. Removing the pot from heat as soon as the texture forms prevents overcooking and keeps the soup delicate instead of rubbery. If you wait longer to whisk after adding the egg mixture, the egg pieces will be chunkier.
Add parsley off the heat: Stir in the herbs at the end so they stay bright green and keep their fresh taste.
Ladle and serving bowls: A ladle helps portion the soup evenly without disturbing the texture. Warm the bowls with hot water before serving to keep the soup hot longer.
Use a large pot: A 4-quart pot is the ideal size for simmering without overflow. Stainless steel or enameled cast iron distributes heat evenly. If you only have a larger pot, reduce the heat slightly to maintain a gentle simmer.
Grate the cheese finely: Use the finest side of your grater, or a microplane, so the Parmigiano blends smoothly into the egg mixture and the broth.
Beat the eggs well: Whisk the eggs until there are no streaks so they cook into even shreds instead of firm clumps.
Keep the simmer gentle: If the broth boils hard, the eggs can toughen, so keep the heat low when you slowly pour the egg mixture in.
Timing is crucial: Once the eggs are added, they cook in seconds. Removing the pot from heat as soon as the texture forms prevents overcooking and keeps the soup delicate instead of rubbery. If you wait longer to whisk after adding the egg mixture, the egg pieces will be chunkier.
Add parsley off the heat: Stir in the herbs at the end so they stay bright green and keep their fresh taste.
Ladle and serving bowls: A ladle helps portion the soup evenly without disturbing the texture. Warm the bowls with hot water before serving to keep the soup hot longer.
Nutrition
Calories: 325kcal | Carbohydrates: 14g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 273mg | Sodium: 1011mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 350mg | Iron: 2mg
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