From the kitchen of One Perfect Bite...This soup makes a delightfully easy and delicious light meal. It is not substantial enough for everyone, but most folks enjoy the soup as a separate course or as part of a larger meal. While this recipe is Roman, the Chinese and the Greeks have nearly identical soups in their repertoires and I sense we'd be in trouble if we try to assign the soup a country of origin. There's not much to this. It consists of a good broth into which eggs, mixed with semolina and grated cheese, are dropped. The eggs are stirred vigorously, causing them to break them into the characteristic flakes or shards that resemble rags. The rags, called straccetti in Italian, are what give the soup its name. Years ago, the soup was eaten at least once a week, but it popularity has waned in recent years. That's a shame. It is a lovely restorative soup. I hope you'll try it at least once. Here's the recipe.
Stracciatella - Roman Egg Drop Soup...from the kitchen of One Perfect Bite
Ingredients:
2 quarts chicken broth
4 eggs
3 tablespoons freshly grated Parmigiano
1 tablespoon very finely minced parsley (optional)
3-4 tablespoons semolina (optional)
A pinch of freshly ground nutmeg (optional)
Directions:
1) Combine eggs, semolina, grated cheese, parsley and nutmeg in a small bowl. Add a ladle of cold broth and beat mixture lightly with a fork or whisk.
2) Bring remainder of broth to a boil. Add egg mixture all at once, stirring vigorously with a whisk or fork so as to break egg mass into small flakes or shards. Simmer for another 2-3 minutes, stirring constantly, and serve, passing additional grated cheese. Yield: 6 servings.
You might also enjoy these recipes:
Lemon Soup - 400 Calories or Less
Soupa Avgolemono - Living the Gourmet
Chinese Egg Drop Soup - Sea Salt with Food
Mushroom Egg Drop Soup - Simply Life
Stracciatella alla Roma - Memorie di Angelina
Enoki Miso Soup - Indonesia Eats
Avgolemono - One Perfect Bite
Ginger Egg Drop Soup - White On Rice Couple
33 comments:
I love this and make it without the semolina. I also add some fresh baby spinach leaves sometimes, that makes it really good!
Very refreshing, light and easy to make soup. Can try it for my kids with veggie stock.
my MIL always cook this egg drop soup for us :)
I remember this soup, my mom used to cook this for us but without the cheese. She'll add some leafy vegetables to it. Must try it soon. Thanks for sharing!
Mary, I love any kind of egg drop soup especially with tomatoes. Your version is really easy to prepare and hassle free. Love it! Hope you & Bob are both enjoying yourself and have a safe trip.
Blessings, Kristy
This sounds interesting. A lovely starter during winter. Diane
Definitely familiar with the Chinese version (one of my favorites) Will need to try this Roman one soon!!
In Emilia , where I'm from, we prepare this recipe without semolina...it' wonderfum with warm broth during winter cold days....have a nice day..ciao
I'm so used to having this served as one of the initial dishes at Italian party events...and never think of making this great simplicity at home ;o)
Mary...I hope your trip is going swell ;o)
Ciao for now,
Claudia
This looks tast but simple- I want to try! :)
It's the perfect suop when you don't want to cook!
Good morning Mary--wherever you are! I haven't thought of this soup in years as I tend to make soups that can be frozen. I do believe, however, that this soup could replace my "always-on-hand" chicken soup as it's quick preparation can deliver deliciousness as well as being restorative. Thanks for continuing to visit with us while on your travels.
Best,
Bonnie
It's a beautiful soup! We love it!
Thanks for the great recipe! I have been ordering Egg Drop Soup the past few times I've had Chinese food delivered, and I would love to attempt a version at home.
I love this soup. I'll have to try it with the semolina next time.
I love egg drop soup. I did not realize that it was something that went beyond Chinese food. I learned something new, thank you!
Hi Mary!
My mom used to make a version of this back in the day of meatless Fridays. She would use the coking water of pasta (usually broken up pieces of spaghetti), a can of baby peas and the egg mixed with Parmesan cheese.I think it was made when mom's food budget was stretched thin, but we all loved it.
Just delicious , perfect for this days, dear mary. Kisses and have a good week.
Oh delish!
What's not to love about a simple soup recipe. This looks awesome Mary.
like Ginny said, great with a little spinach. cheers!
Droolworhty egg drop soup..
It has the same name as the chocolate chip cookie gelato?? This sounds really interesting with the semolina.
This is my favorite dish at the Chinese restaurant and I get it every single time I go!
I would have given a box full of my favorite Puffs tissues to have had a bowl (or six) of this last week when I was sick. It looks like it would warm me clear through.
I still am amazed that you were organized enough to put all of this together before you left on your trip! So admirable!
Thank you for your yummy recipes!
I could live on soup!!!! Hmmm, maybe I should try that, I would probably drop a few pounds!!! lol
SOmething i could really get into! I did like another commenters idea of spinach.. YUM!
We make a chinese version of this as well :)
We make ours with ancini de pepe, which is sometimes hard to find- the small ball variety rather than the stars. I haven't made it in so long. Thank you for reminding me. I never knew what it was called. It brings back memories of comfort. Made usually when I was sick.
This is such a great soup when you are feeling under the weather--simple and good! ;-)
So simple yet so tasty! I'm sure this soup would be perfect if you were nursing a cold. A big loaf of crusty, sourdough bread would be the perfect accompaniment. Thank you for sharing!
My Italian grandmother made me something similar when I was little, but her version was with pastina. She used less broth, too, so it came out sort of like a thin porridge more than a soup. I still make it for myself when I need some comfort food or when I'm sick.
Post a Comment