There are many Italian dishes that I consider to be comfort food, and this dish is certainly one of them. A very simple, yet satisfying soup, stracciatella requires a good quality meat broth, fresh eggs, and freshly grated Parmesan or Pecorino Romano cheese. I prefer using chicken broth in my stracciatella as that is how I was first served it over twenty-five years ago when we lived in Milan. Stracciatella is derived from the verb stracciare, which means “to shred”. A mixture made from eggs, grated cheese, seasonings, and either breadcrumbs or semolina is drizzled into simmering meat broth, causing shreds or strips to form. This soup is popular in the Lazio region, although many home cooks enjoy it across Italy. Stracciatella is also a typical soup served for Easter lunch in central Italy.
Although the traditional recipe for this soup consists of simply an egg mixture stirred into meat broth, I like to add some baby spinach to add texture and added nutrition, and if I am enjoying this soup at dinnertime, I often serve it spooned over a slice of grilled Italian bread. To serve this soup, I like a little extra grated cheese on top, and some cracked black pepper. The most important ingredient in this dish, in my opinion, is an excellent quality broth. I make big pots of both beef and chicken broth about once a month, and I then freeze the stock in individual containers that I can pull out of the freezer to use in soups such as this one. To make a more intense stock, place the chicken parts and chopped vegetables on a tray, and roast in a preheated 400 degree F. oven until the vegetables and meat begins to brown, about 20 to 25 minutes. Continue with the broth recipe using the roasted ingredients.
Deborah Mele 2017
Stracciatella Soup (Italian Egg Soup)
- 6 Cups Homemade Chicken Broth http://www.italianfoodforever.com/2011/10/chicken-stock/
- 2 Large Eggs
- 1/3 Cup Grated Parmesan or Pecorino Cheese
- 2 Tablespoons Breadcrumbs
- 1/2 Teaspoon Grated Nutmeg
- 2 Cups Baby Spinach
- Grated Parmesan or Pecorino Cheese
- Cracked Black Pepper
- Place stock in a saucepan and bring to a boil.
- Reduce the heat to a simmer.
- In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.
- Add the spinach to the pot and allow to wilt.
- Drizzle the egg mixture into the broth, and do not stir for a minute or two.
- Stir the egg mixture gently.
- Serve the soup in individual bowls, topped with added cheese and black pepper.