Description
Stracciatella Soup is a classic Italian egg drop soup made by whisking eggs and Parmigiano Reggiano cheese into hot chicken broth, resulting in delicate ribbons of cooked egg throughout the flavorful broth. This comforting and easy-to-make soup is perfect for a light meal or starter, garnished with fresh parsley, a drizzle of olive oil, and a squeeze of lemon for added brightness.
Ingredients
Broth
- 6 cups chicken stock or bone broth
Egg Mixture
- 6 eggs
- 1 cup Parmigiano Reggiano cheese, freshly grated
- 1 pinch nutmeg, freshly grated (optional)
Garnishes
- 4 tablespoons fresh parsley leaves, finely chopped
- Extra virgin olive oil, for drizzling
- Lemon wedges, for serving
- Fresh cracked black pepper (optional)
Instructions
- Warm the broth: Heat the chicken stock in a 4-quart pot over medium heat until it begins to lightly boil. Then reduce the heat to keep the liquid at a gentle simmer.
- Whisk the eggs: Crack the eggs into a large bowl and whisk thoroughly until there are no streaks or lumps.
- Incorporate cheese and seasoning: Add the freshly grated Parmigiano Reggiano to the eggs and whisk to combine. Season with a pinch of freshly grated nutmeg if desired.
- Drizzle egg mixture into broth: Lower the heat to the smallest setting to prevent boiling. Slowly drizzle the egg and cheese mixture into the simmering broth while gently whisking or stirring to create delicate egg ribbons.
- Cook the soup: Allow the egg ribbons to cook in the broth for 1 to 2 minutes, then remove the pot from heat.
- Add parsley: Immediately stir in the finely chopped fresh parsley leaves to add a fresh flavor and color.
- Season to taste: Taste the soup and add salt as needed to enhance the flavors.
- Garnish and serve: Serve the soup in bowls, drizzling extra virgin olive oil on top and adding fresh cracked black pepper if desired. Serve with lemon wedges on the side for a splash of citrus.
Notes
- Use good quality chicken stock or bone broth for the richest flavor.
- Freshly grated Parmigiano Reggiano cheese makes a big difference in flavor and texture.
- Do not allow the broth to boil vigorously when adding the egg mixture to prevent curdling.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit cheese or use a vegetarian hard cheese alternative.
- This soup is best served immediately for optimal texture.
