Stracciatella is a super easy, delicate and tasty addition to your Italian chicken soup, or other broths. that will bring rave reviews!
Although there is two other types of stracciatella that refer to a type of ice-cream or dessert flavor, as well as a type of wet cheese (the inside of burrata, for example), today, I’m talking about stracciatella for soup.
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What is Stracciatella?
Contrary to some descriptions I’ve seen on the internet, stracciatella is NOT a type of soup, but something that is added to soup. The word, “stracciare” means “to rip or shred” in Italian, so stracciatella means something that is torn. When the egg mixture is added to the soup, it looks like something shredded.
What Ingredients are Needed to Make Stracciatella?
There are essentially just 2 or 3 ingredients. Sometimes it’s just made with egg and cheese, however, my recipe includes another ingredient: fine semolina or breadcrumbs.
How to Make Italian Stracciatella (for soup)
typical Italian (Roman) recipe from my family serves 6
FULL PRINTABLE RECIPE BELOW
-Enough stracciatella for about a 8 cups of soup.
Please note that the measurements for the egg/breadcrumb(or semolina)/cheese ingredients are not critical. I never measure them, but I do use equal amounts of crumbs and cheese. Sometimes it’s thicker, and sometimes more runny, but it always tastes great.
Beat the eggs in a small bowl and add the breadcrumbs/semolina.
Next, add the Parmigiano cheese (don’t use fake Parmesan) salt, pepper and parsley, if using, and mix well.
The consistency will be like a runny paste. When the pastina is ready, drain the water and add it to the simmering Italian chicken soup or broth you are using. Next, pour in the stracciatella mixture, and stir it into the soup. It will immediately turn fluffy and float on top of the soup.
Taste for salt again, and add some black pepper if desired.
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Stracciatella (Easy Italian Soup Addition Using Eggs)
A traditional Italian addition to chicken soup made with eggs, cheese and semolina or breadcrumbs.
Ingredients
- 2 eggs
- 3 Tbsp dried breadcrumbs or semolina
- 3 Tbsp grated Parmigiano Reggiano cheese
- 1/4 tsp Kosher or sea salt
- Black pepper
- (optional: chopped, fresh Italian parsley)
Instructions
- Beat the eggs in a small bowl and add the breadcrumbs/semolina
- Next, add the Parmigiano cheese, salt, pepper and parsley, if using, and mix well.
- The consistency will be like a runny paste. When the pastina is ready, drain the water and add it to the simmering Italian chicken soup or broth you are using. Next, pour in the stracciatella mixture, and stir it into the soup. It will immediately turn fluffy and float on top of the soup.
- Serve immediately.
Notes
Please note that the measurements for the egg/breadcrumb(or semolina)/cheese ingredients are not critical. I never measure them, but I do use equal amounts of crumbs and cheese. Sometimes it's thicker, and sometimes more runny, but it always tastes great.
Parsley is not a typical addition, but it can be added for more flavor and color.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 53Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 64mgSodium: 166mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 3g
Nutrition information is only estimated.
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