Italian Stracciatella Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
3 servings
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Calories
159 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Italian
Italian Stracciatella Soup
Description
Italian Stracciatella Soup blends chicken (or other) broth with beaten eggs and Parmesan cheese to form thin ribbons when stirred into the hot broth. Typically, the egg mixture is poured slowly into the boiling broth while whisking, which creates delicate, lacy strands of cooked egg throughout the soup. Nutmeg can be added for a warm, aromatic layer, while a sprinkle of lemon zest before serving offers a fresh contrast to the creamy texture.
The texture of the soup balances the smoothness of the egg and cheese ribbons with the clear, warming broth. This soup does not require complex preparation, focusing instead on clean flavors and subtle seasoning to highlight the ingredients. It cooks swiftly and yields an elegant, light dish.
The soup is ideally served hot and freshly made to enjoy its tender texture. Garnishing with chopped fresh parsley or additional Parmesan can add freshness or richness. It fits well as a starter or a simple meal during colder days due to its warmth and comfort.
Leftovers can be refrigerated up to two days, though the texture is best immediately after cooking. The soup also freezes well if stored properly for up to a month, allowing easy preparation ahead of time.
Ingredients
- 4 cups chicken broth or beef or vegetable broth
- 3 large egg room temperature
- ½ cup Parmesan Cheese freshly grated
- 1 dash nutmeg if desired
*If you like you can substitute with lemon zest.
Instructions
- In a medium to large pot bring the broth to a boil.
- In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
- Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.
*Taste for salt, I don't add salt if I use a store bought broth, but I do add a pinch or 2 for homemade.
Notes
- You can use homemade or store-bought broth according to your preference.
- Consume the soup soon after it is made to enjoy its delicate texture best.
- Store leftovers in an airtight container refrigerated for up to 2 days or freeze for up to 1 month in suitable containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 201mg | 67% |
| Sodium | 1579mg | 66% |
| Potassium | 90mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1082IU | 22% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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