Straciatella Soup Italian Egg Drop Soup Recipes

STRACIATELLA (ITALIAN EGG DROP SOUP)

Straciatella (Italian Egg Drop Soup) image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

5 cups chicken stock or canned chicken broth
2 large eggs
3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

Steps:

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

STRACCIATELLA - ITALIAN EGG DROP SOUP

Stracciatella - Italian Egg Drop Soup image

Categories Sponsor

Number Of Ingredients 8

Ingredients

3 Eggland's Best eggs
6 cups low-sodium chicken broth
2 cloves garlic, minced
Zest & juice from 1/2 lemon
2 cups fresh spinach, chopped
1/3 cup parmesan cheese, grated (plus more for garnish, if desired)
1 pinch salt
1 pinch pepper

Steps:

Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)

Stracciatella alla Romana (Roman Egg Drop Soup) image

Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.

Provided by Samin Nosrat

Categories dinner, lunch, soups and stews, appetizer, main course

Time 25m

Yield About 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

Steps:

Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams

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