Stracciatelle, or stracciatella (little shreds) is an Italian egg-drop soup. It is prepared by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle of cooked egg in the broth, which is clarified by the process.
6 cups hot chicken broth or stock
2 large eggs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons semolina (optional)
- Have soup broth simmering gently.
- Beat eggs lightly in a bowl with grated Parmesan and semolina, if using.
- Whirl the gently simmering broth with a whisk while adding the beaten egg mixture in a slow stream to produce the stracciatelle of cooked egg in the broth, which is clarified by the process. Let cook gently for another 2 to 3 minutes and serve immediately.
Makes 4 to 6 servings.
*Farina or cream of wheat can be substituted.
Tip: For a heartier soup, add half of a 10-ounce package of frozen chopped spinach, thawed and squeezed dry to this soup.