Stracciatella, Roman Egg-Drop Soup, from An Italian Feast
A flavorful soup of "little rags" that will satisfy us so we can focus on our time together. Plus, it's fun to say stracciatella.
Ingredients
- 3 eggs large
- ¼ cup fine semolina flour
- ½ oz parmigiano-reggiano cheese finely grated
- salt to taste
- 1 pinch nutmeg freshly grated
- 6 cups chicken broth cold, or vegetable
Instructions
- Grate the Cheese: Wash your hands with soap and water. Grate the cheese and set it aside.
- Use a kitchen scale to weigh the flour in a clean bowl. Add the eggs, cheese, salt, and nutmeg to the bowl. Use a spoon or whisk to combine the ingredients.
- Use a measuring cup to add 1 cup of cold broth to the bowl and stir.
- Add the remaining broth to a saucepan and bring it to a boil over high heat.
- Once boiling, reduce the heat to medium. Add the egg mixture to the saucepan. Stir or whisk constantly for 2 to 3 minutes. You will see the 'little rags' appear while it cooks.
- Turn off the stove when finished. Serve immediately and enjoy it while it's hot.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/stracciatella
Nutrition
Calories: 81kcalCarbohydrates: 6gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 88mgSodium: 941mgPotassium: 88mgFiber: 0.3gSugar: 1gVitamin A: 142IUVitamin C: 0.01mgCalcium: 51mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
