Stracciatella Soup

In keeping with the Italian theme of my party, I started off dinner with a nice, steaming pot of stracciatella soup. Stracciatella is an Italian-style egg-drop soup; the name literally refers to “tiny pieces,” and reflects the fact that unlike Asian egg-drop soup which has a thickened broth that maintains the threads of egg drizzled in, the pieces of egg in stracciatella are so tiny that the soup has more of a creamy texture than a piecey-egg texture. Of course, the other ingredients give it a much different flavor, too, but that is the primary difference.

Stracciatella SoupIt would have been near-impossible to photograph details of the process of making this soup, and it was quite boring as just broth, so I’m sorry there’s only a photo of the finished dish.

6 c homemade chicken stock
3 eggs
3 tbsp flour, preferably semolina
3 tbsp grated Parmigiano-Reggiano
1 tbsp finely chopped Italian parsley
Pinch of nutmeg
Salt and pepper to season

Refrigerate one cup of broth until it’s cold, and bring the remaining cups of broth to a boil in a large stock pot or soup pot. In a large bowl, combine the cold broth, eggs, flour, Parmigiano-Reggiano, parsley, and nutmeg, whisking until well-blended. Whisk the mixture into the boiling stock, and then reduce the heat to low. Continue whisking for 3 to 4 minutes. Season with salt and pepper, then serve immediately with additional grated cheese.

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