Stracciatella I
Straciatella is an Italian egg-drop soup. It uses a chicken broth base, and adds flavour with fresh parsley, Parmesan cheese, and pepper.
- Prep
- 16 min
- Cook
- 38 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Put the broth in a large pot, and bring to a boil.
Procedure
Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened.
Procedure
Once the broth is at a rolling boil, use a whisk to set the fluid whirling.
Procedure
Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly.
Procedure
Remove from heat, and add pepper.
Procedure
Serve immediately, or reheat and serve very hot.
Notes, tips, and variations
Since Parmesan cheese is salty, it's unlikely you'll need to add more salt for flavour.
Photo: Mike.lifeguard · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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