Stracciatella Soup

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 313 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.

Step 2

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.

Step 3

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.

Step 4

Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.