Straciatella (Italian Egg Drop Soup)

Recipe courtesy Georgia Downard

Show: Cooking LiveEpisode: Ice Skating Party

Recipe categories: Meat, Eggs, Cheese, Poultry, Chicken,
more
- Dish : Soup
- Cuisine : European , Italian , European
- Technique : Simmer
- Season : Winter
- Cookware Used : Saucepan

recipe
ratings & reviews(4)

Rated 4 stars out of 5

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Total Time:: 15 min
Prep: 5 min
Cook: 10 min

Yield:: 4 servings

Level:: --

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Ingredients

5 cups chicken stock or canned chicken broth
2 large eggs
3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

Directions

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

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Newest Ratings and Reviews

Read all 4 reviews

By aqula22

Seattle, WA

on July 28, 2011
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I love straciatella. I tried this recipe but with a twist: When the soup was ready, I turned off the heat and added spinach leaves on top right before serving to soften them a little. I served the straciatella with the spinache leaves on top and grated some fresh parmesan cheese and top. My boyfriend wanted to add some small pieces of chicken to the broth and we did. It is certainly one of our favorite soups!

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By I LUV PASTA

New Jersey

on July 23, 2011
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For me this was just so-so. I thought it was bland tasting. I added a lot of salt and pepper to kick up the flavor. It was easy to put together though. I think though, next time I will forgo this recipe and make regular chinese egg drop soup!

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By kclea_7042753

Monticello, MS

on January 15, 2007
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This was great and the kids loved it as well. Very easy.

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