Stracciatella Soup

Stracciatella Soup Recipe from Italy - Delicious Blend of Chicken, Beef Broth and Parmesan Cheese

Region / culture: Italy | Servings: 4

Introduction

Stracciatella soup is a traditional Italian soup that is light, flavorful, and perfect for any time of year. This soup is made with simple ingredients like chicken stock, spinach, lemon zest, and eggs, creating a delicious and comforting dish that is sure to warm you up.

History

Stracciatella soup has its origins in Italy, where it is a popular dish that is often served as a starter or light meal. The name "stracciatella" comes from the Italian word "stracciare," which means to tear or shred. This refers to the way the egg is added to the soup, creating delicate strands that give the soup its unique texture.

Ingredients

2 tbsp of cornstarch
1 cup of water
3 cups of chicken stock
2 tsp of grated lemon zest
1 lemon, juice of
salt and pepper to taste
1 egg
1 cup of shredded spinach
parmesan cheese (for garnish)

How to prepare

Mix 1 tbsp of cornstarch with 0.25 cup of water, and set it aside.
Bring the stock and the remaining 0.75 cup of water to a boil in a saucepan.
Reduce the heat and add the lemon zest, salt, pepper, and lemon juice.
Whisk in the cornstarch mixture and stir for 2-3 minutes, allowing it to simmer.
Slowly pour in the beaten egg while stirring with a spoon.
Add the spinach and bring it back to a boil, then remove from heat.
Serve with grated Parmesan cheese as a garnish.

Variations

Add cooked chicken or shrimp for extra protein.
Stir in cooked pasta or rice for a heartier dish.
Use vegetable broth instead of chicken broth for a vegetarian version.

Cooking Tips & Tricks

Be sure to whisk the cornstarch mixture well before adding it to the soup to prevent lumps.

- When adding the beaten egg to the soup, be sure to stir constantly to create the desired strands.

- Adjust the seasoning to your taste by adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

Serve the stracciatella soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to slowly pour in the beaten egg while stirring to create the desired strands in the soup.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

Use kale or Swiss chard instead of spinach.

- Use vegetable broth instead of chicken broth for a vegetarian version.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the stracciatella soup with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

100

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 1g

- Sugars: 1g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 4%

Alergens

Contains eggs and dairy (Parmesan cheese)

Summary

Stracciatella soup is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and nutritious option for a light meal or starter.

Summary

Stracciatella soup is a classic Italian dish that is light, flavorful, and perfect for any time of year. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household. Enjoy the comforting flavors of this delicious soup with a side of crusty bread or a simple green salad for a complete meal.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a chilly autumn day, the leaves rustling in the wind as I walked through the bustling streets of Rome. I had always been drawn to the vibrant colors and intoxicating aromas of the local markets, and that day was no different.

As I meandered through the narrow cobblestone streets, I stumbled upon a small, unassuming trattoria tucked away in a quiet corner. The smell of garlic and tomatoes wafted through the air, beckoning me inside. I was greeted by the warm smile of an elderly woman, the owner of the trattoria, who welcomed me with open arms.

As I sat down at a cozy table by the window, I noticed a pot bubbling away on the stove. The rich aroma of broth and herbs filled the room, making my mouth water. I asked the woman what she was cooking, and she replied with a twinkle in her eye, "Stracciatella Soup, a traditional Roman dish that has been passed down through generations."

Intrigued, I asked if she would be willing to share the recipe with me. She nodded, and with a gleam in her eye, she began to recount the ingredients and steps needed to create this comforting soup.

The first step was to make a flavorful broth using chicken, carrots, celery, onion, and garlic. The vegetables were chopped finely and sautéed in olive oil until they were soft and fragrant. Then, the chicken was added, along with water and a bouquet garni of fresh herbs.

While the broth simmered on the stove, the woman showed me how to prepare the stracciatella, the star of the soup. Eggs were beaten with grated Parmesan cheese, breadcrumbs, and a sprinkle of nutmeg until they formed a smooth, creamy mixture.

Once the broth was ready, it was time to add the stracciatella. The woman poured the mixture slowly into the pot, stirring gently to create delicate ribbons of egg throughout the soup. The aroma that filled the room was intoxicating, a blend of rich broth, savory cheese, and fragrant herbs.

As we sat down to enjoy the steaming bowls of soup, the woman shared with me the story of how she had learned to make this dish. She had grown up in a small village outside of Rome, where her mother and grandmother had taught her the art of Italian cooking. The recipe for stracciatella soup had been passed down through the generations, each cook adding their own unique touch to the dish.

I savored each spoonful of the soup, the flavors dancing on my tongue in perfect harmony. The warmth of the broth, the creaminess of the stracciatella, and the hint of nutmeg combined to create a dish that was both comforting and satisfying.

As I finished my meal, I knew that this recipe would become a staple in my own kitchen. The simplicity of the ingredients, the depth of flavor, and the sense of tradition that it carried made it a dish worth sharing with my own family and friends.

And so, armed with the knowledge and love that the woman had passed on to me that day, I returned home to recreate the magic of stracciatella soup in my own kitchen. With each batch I made, I felt a connection to the generations of cooks who had come before me, each one adding their own twist to this timeless recipe.

And as I sit here now, stirring a pot of stracciatella soup on a cold winter's day, I can't help but feel grateful for the serendipitous encounter that led me to discover this delicious dish. It is a recipe that has brought me joy, comfort, and a sense of tradition that I will carry with me always.