And you thought the Egg Drop Soup was something strictly off the menu of a Chinese restaurant. Italian Egg Drop Soup or Stracciatella is a go to recipe when you may be in a bit of a hurry and want something to warm your soul. If you are a follower of La Bella Sorella, you obviously love Italian food and most probably have the ingredients in your pantry at this very moment. Italian Egg Drop Soup or Stracciatella is almost as easy as warming prepared soup in the microwave, but I promise you it is much more satisfying.
The word stracciatella is derived from the verb stracciare, meaning to tear or to pull; straccia being a “little shred” denoting the appearance of the cooked egg mixture after it is stirred into hot meat broth. Most references document the soup as originating from central Italy with a version called Stracciatella alla Romana typical of Rome. Stracciatella recipes reflect regional preferences, but all start with a good quality meat broth along with the addition of a seasoned beaten egg mixture.
Purists will insist on a homemade broth for this simple dish, but a high quality stock is perfect when preparing this homey soup at the last moment. I prefer a clear chicken broth, however light meat broths work well as do vegetable stocks. Some recipes may include semolina flour, breadcrumbs, salt pepper, nutmeg, lemon peel, chopped parsley, marjoram, or additional cold broth to the beaten egg mixture. Often you will find some shredded greens added to the soup at the last moment, which are barely wilted as you serve the soup; spinach, escarole or your favorite soup greens work well. Additional grated parmigiano can be added to individual portions at the table.
Italian Egg Drop Soup or Stracciatella makes an ideal dinner at any time of year. It is one of those dishes that embraces you like the arms of your Nonna. It is an excellent choice for a first course when you want to simplify entertaining while still offering your guests something special. Once you give Stracciatella try, I am certain it will become a favorite at you house.
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- 8 cups of good quality chicken or other meat broth (vegetable stock may be used)
- 4 cups fresh spinach leaves, cut into ribbons - or any tender green will do
- 4 large organic eggs
- 4 Tbs. freshly grated Parmigiano
- 4 Tbs. semolina flour
- 4 Tbs. freshly minced Italian parsley leaves
- Generous grating of fresh nutmeg
- Freshly ground black pepper
- Grated Parmigiano for serving
- 4 warm soup bowls
- Bring the 8 cups of broth to a boil in a medium sized saucepan.
- While the broth is coming to a boil. Place the eggs, Parmigiano, semolina flour, minced parsley, nutmeg, salt and pepper in a bowl. Beat the mixture with a fork until well combined and set aside.
- Once the broth has come to a boil, reduce the heat to medium-low and stir in a circular motion. Begin to add the egg mixture, about ⅓ a cup at a time, whisking with a fork still maintaining a circular motion. Continue adding the egg mixture in two more parts; the eggs will cook in the hot broth and form irregular shreds. Total cooking time for the eggs should be about 1 minute.
- Stir in the spinach leaves and cook very briefly until they are wilted. Taste the both for seasoning, you may want to add a bit of salt.
- Ladle the Stracciatella into warm soup bowls and serve immediately with additional grated Parmigiano.
I would love a bowl right now! This makes me think of being a kid and my grandmother making it for us.
It’s that type of a dish Janie – brings back may memories for me as well.
Rochelle Davies says
Can you substitute all-purpose flour in place of th semolina flour or will this change the texture/taste measurably?
Although I have never tried using all purpose flour, it should be fine. Often I have substituted dried bread crumbs and the results have been excellent. Please let me know how the ap flour turns our Rochelle.
Ciao Chow Linda says
Oh boy, does this ever conjure up memories of childhood. Why oh why haven’t I made it in decades? Thanks for the reminder.
Often we forget the simple pleasures…memories.