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.
Stracciatelle
- 6 cups hot Italian Chicken Soup (see
recipe)
2 large eggs
2 tablespoons freshly grated Parmesan cheese
- Dash nutmeg
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.
