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
- measuring cups
Ingredients
- 4 cups low-sodium chicken broth
- 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.