Wednesday, November 02, 2005


Stracciatelli Soup

Pronounced: strah chee a TELL ee

Stracciatelli means "little rags." And that's what the cooked egg looks like when it is added to the soup.

A while ago, P.A.Moed asked me if I had a recipe for this easy, delicious, nutricious Italian soup. I gave her a quick answer in the comments section, but promised I'd give a recipe here.

This soup is so easy to make, and it reminds me of holidays. Very often, in our family, this was the first course for Thanksgiving and Christmas feasts.

If you don't have your own chicken stock, be sure to purchase a high quality one.

This recipe makes an ample amount for 2 people.

24 oz. high quality chicken stock
2 large eggs, slightly beaten
3 tablespoons semolina (purchased at a whole food store) or 1/4 cup cooked couscous, or small pastina
salt and pepper to taste
4 tablespoons freshly grated pecorino or parmesean cheese
3 tablespoons minced parsley
(1 1/2 cups torn leaves of swiss chard, spinach or escarole--optional)

Place the stock in a large sauce pan bring to a boil. Take the slightly beaten egg and drizzle it into the boiling stock. Lower the heat. Add the semolina (or other pasta), salt & pepper & parsley. Simmer for 2 minutes. Spoon into soup bowls. Add grated cheese and serve immediately.

(I ofen put leafy greens in this soup to add to its nutritional value. I put the washed and torn leafy greens into the stock just as it begins to boil. Let the greens cook for about a minute, then add the beaten egg and follow the recipe.)

This makes a quick lunch or a light, simple supper.


sounds very good, a bit like egg drop soup!
This comment has been removed by a blog administrator.
Oh yeah, meant to tell you... I'm making "Papa"s Chicken" for the family friday night!
I was just going to say, before I read GWB's comment, looks like Chinese egg drop soup.

Thanks for posting this. It's soup time here!

I love stracciatella gelato. I had it every time I had a cone in Italy. Now that I know that the word means "little rag", I wonder why the gelato is named that. Do you know? It is streaked with chocolate, but hasn't the same kind of imagery as the soup brings to mind when you hear the name.
looks nice too!
Mille grazie, Isabella! I've tried to make this on my own, but your recipe looks much more authentic than mine. Thank you, thank you!
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