🍲 Stracciatella soup
Stracciatella in brodo is a light Italian soup made by whisking eggs, grated parmesan, a little semolina and nutmeg into simmering broth. The egg sets into soft, delicate shreds that float in the clear, savory liquid. It is a simple, comforting first course, often served at Easter in Rome.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.2 l broth
- 3 eggs
- 40 g parmesan, finely grated
- 2 tbsp fine semolina
- A pinch of nutmeg
- 1 tbsp chopped parsley
- Salt and black pepper
Method
- Bring the broth to a gentle simmer.
- Beat the eggs with parmesan, semolina, nutmeg, salt and pepper.
- Pour the mixture into the broth in a thin stream, stirring with a fork.
- Simmer for 2–3 minutes until the egg forms soft shreds.
- Serve hot, sprinkled with parsley.
How to make it lighter
- Use a fat-skimmed broth.
- Use 20 g of parmesan instead of 40 g.
- Serve as a starter to take the edge off hunger before the main course.
History
The soup is traditional in Rome and central Italy; its name comes from straccetti, 'little rags', describing the shreds of cooked egg.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →