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Stracciatella — Italian Broth with Egg and Parmesan
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Source: https://recipheon.com/en/recipes/soups/stracciatella-italian-broth-with-egg-and-parmesan
About this recipe
Stracciatella is an Italian soup with delicate flakes of egg and Parmesan in hot broth. Combine the finely grated cheese with the eggs, then pour the mixture in a thin stream into the gently simmering broth. Gentle stirring with a spoon produces soft, irregular strands rather than one dense lump. A little nutmeg brings out the flavor, and the chopped parsley goes into the bowls just before serving. This recipe uses ready-to-use, unsalted poultry broth; the time needed to cook the broth beforehand is not included in the stated preparation time. You can make four light portions in about 25 minutes.
Ingredients
Four light portions of soup
1.2 l clear, unsalted poultry broth, ready to use
4 eggs, size M, about 200 g without shells
80 g Parmesan (Parmigiano Reggiano), finely grated
2 g salt
0.3 g ground black pepper
0.2 g ground nutmeg
5 g parsley
Steps
Crack the eggs into a bowl and beat with a fork until the whites and yolks are combined. Add the finely grated Parmesan, salt, pepper and nutmeg. Stir to distribute the cheese evenly, breaking up any visible lumps; the mixture should remain liquid, with small grains of cheese, without beating it into a foam. Chop the parsley and set it aside for serving.
AI-generated Pour the broth into a pot and heat over medium heat for about 8–10 minutes, until it begins to boil. Reduce the heat to medium-low so gentle, steady bubbles appear on the surface. The broth should also stay at a gentle simmer while you add the eggs.
Briefly stir the egg mixture again, as the cheese may settle to the bottom of the bowl. Slowly pour it in a thin stream into the gently simmering broth, stirring gently with a spoon in broad strokes. The eggs will begin to set into irregular flakes; do not pour in all the mixture at once so that it does not form one large lump.
AI-generated Cook over low heat for about 2–3 minutes more, stirring occasionally, without allowing a vigorous boil. The egg should be fully set in soft flakes, and no liquid streaks of raw egg mixture should remain in the soup. If any such streaks are still visible, heat the soup a little longer at a gentle simmer.
AI-generated Divide the soup among four deep bowls, distributing the broth and egg flakes evenly. Sprinkle with the chopped parsley and serve immediately, while the flakes are soft and the broth is hot.
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