Straciatellaare little rags or strings, which is what the eggs look like when they are cooked. It is these gentle shreds that make this soup so comforting. The essentials of this soup are the stock, or brodo, the eggs, and the cheese. The spinach or other greens are variants. Cooked peas can be used instead of the greens andGarlic Brothcan be substituted for the brodo.
The technique in this recipe is stolen, with gratitude, from Pellegrino Artusi, a brilliant cook and gastronome who wroteThe Art of Eating Well.
Use a pot that is large enough to hold the colander over the stock without actually touching it, so that the egg can flow freely into the soup to form the strings.
Ingredients
Makes 4 cups (1 liter) without spinach, 5 cups (1.25 liters) with; 4 first-course servings
Step 1
In a small bowl, stir together the eggs, cheese, pinch of salt, the nutmeg, and flour — try not to get the eggs at all frothy.
Step 2
In a medium saucepan, bring the stock to a boil. Place a colander with widely spaced holes over the boiling stock. Pour the egg mixture through the colander. Remove the colander and stir the soup once or twice. Remove from the heat or, if using the greens, lower the heat and stir them in just to heat through. Remove from the heat and season with salt and pepper. Serve immediately.
Leave a Review
Reviews (9)
Back to TopGreat simple recipe but encourage all cooks to omit the flour. I've made it with and without. With flour tends to end up a clumpy soup; not pretty. Without flour ends up with egg strings just as you'd expect. Otherwise, if you've already made your stock this is a really quick and flavorful soup,
Anonymous
Orcas Island, WA
12/16/2010
yum quick and easy and nutritious! I used 1 chicken bouillon cube and 1 clove garlic less than 4 cups of water plenty of spinach and 1 eggland's best egg with romano cheese, no flour low cholesterol and very low calories took 5 minutes with bagged spinach
Midstar
Long island, ny
3/31/2008
Just drop the egg mixture in and give it a quick stir. I added 4oz. of oyster mushrooms and served it with crostini. Everyone loved it. I will definitely make it again.
rileya2345
Pittsburgh, PA
11/25/2004
A simple chicken, beef or vegetable broth to which some small noodles are added can be easily converted into a straciatella soup. Once the noodles are cooked, pour in beaten egg(s) slowly whisking slightly. There is no need to use a colander to pour the egg.
Anonymous
Toronto, Canada
12/29/2003
Delicious and easy to make.
Anonymous
La Jolla, California
1/20/2003
Don't know where the others went wrong but I was happy with the results. I just used a chicken cube to make the broth, added the thinly sliced spinach leaves to cook for 2 min. and stirred in the egg-parmesan cheese mixture. Omitted the seasonings and flour. Very good. Your broth has to be tasty to start with and don't use too much spinach. I only used 2 handfuls.
Anonymous
Geneva, Switzerland
4/15/2002
I was hoping this recipe would be bring back memories of grandma's soup. No dice...a bit too bland, but I think the fault lies in the broth. If your broth has a strong flavor, the soup will be very good. As far as pouring the egg mixture through a colander--faggetaboutit!! Mine clogged up faster than you can say, "Mamma mia, what a mess!" Next time, I'll stream it into the broth while whisking feverishly. That should do the trick.
Anita Rosner
Eastchester, NY USA
2/20/2001
My fiance loved this soup. It is very easy to make and tasty. I think this soup is better with the chicken stock. I've made the garlic soup and I love it but not for this dish.
Anonymous
Malden, MA
10/4/1999
这道菜是可怕的。我试图让它for some friends, and I ended up getting extremely embarassed. I followed the directions very closely....I just can't figure out what went wrong. It wasn't tasty or substantial. Maybe there is something that I did wrong while preparing the garlic broth....oh well, I hope that others have better luck.
issac standard
Atlanta, Georgia
3/7/1999
