Stracciatella
Photo: Mike.lifeguard, CC BY-SA 3.0
Stracciatella is an Italian egg-drop soup made from little more than chicken broth, eggs, Parmesan and parsley. The name means little rags, and it describes the thin, ragged ribbons of egg that form when you pour the beaten mixture into swirling, boiling broth. The cheese seasons the soup so well that salt is rarely needed. It comes together in minutes, which makes it a good use for a pot of homemade stock.
Instructions
Pour the chicken broth into a large pot and bring it to a boil over high heat.
While the broth heats, put the eggs, shredded Parmesan and chopped parsley in a bowl. Beat them together until the cheese and parsley are fully moistened by the egg.
When the broth is at a rolling boil, stir it with a whisk so the liquid swirls around the pot in a steady whirl.
Pour the egg mixture in slowly while the broth keeps swirling and boiling. The egg sets almost at once into thin ragged strands, which is what you want.
Take the pot off the heat and stir in the black pepper. Add the nutmeg, semolina or chile if you are using them. You will likely not need salt, since the Parmesan already supplies plenty.
Serve right away. If you need to hold it, reheat gently and serve it very hot.
Make it personal.
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