Quick Stracciatella Soup
Whip up classic Stracciatella Soup in just 15 minutes! A quick and comforting Italian egg drop soup with shredded Parmesan eggs, perfect for a light meal.
Equipment
- medium saucepan
- small mixing bowl
- whisk
- fork
- ladle
- measuring spoons
- knife
- cutting board
Ingredients
Soup Base
- 4 cups low-sodium chicken broth
Egg Mixture
- 2 large eggs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons semolina flour
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Instructions
- In a medium saucepan, bring the 4 cups of chicken broth to a gentle simmer over medium heat.
- While the broth heats, crack the 2 large eggs into a small mixing bowl, then add the 2 tablespoons of semolina flour, 2 tablespoons of Parmesan cheese, 1 tablespoon of parsley, 1/4 teaspoon of pepper, and 1/4 teaspoon of salt. Whisk vigorously until the mixture is completely smooth and well-combined.
- Once the broth is simmering, slowly pour the egg mixture into the pot in a thin, steady stream while stirring the broth constantly with a fork or whisk.
- Continue to gently stir the soup for 2 to 3 minutes. The eggs will cook instantly upon contact with the hot broth, forming delicate, thin ribbons or "rags" throughout the soup.
- Remove the soup from the heat immediately once the egg strands are set. Ladle the soup into bowls and serve hot.
Notes
Serve immediately for best texture. The eggs cook instantly in the hot broth.