📝 About This Recipe
Tracing its roots to the heart of Rome, Stracciatella is a masterclass in Italian simplicity, transforming humble pantry staples into a sophisticated, soul-warming broth. The name comes from the Italian word 'stracciare' (to shred), referring to the beautiful, silky ribbons of egg and Parmesan that dance through a crystal-clear consommé. Infused with bright lemon zest and fresh nutmeg, this soup offers a delicate balance of savory richness and citrusy lift that is both restorative and elegant.
🥗 Ingredients
The Golden Broth
- 6 cups High-quality chicken stock or bone broth (homemade is preferred for a clear finish)
- 1 piece Parmesan rind (optional, for added depth of flavor)
- 1/2 teaspoon Sea salt (adjust based on saltiness of broth)
- 1/4 teaspoon Black pepper (freshly cracked)
The Egg Mixture (The 'Stracci')
- 4 Large eggs (at room temperature)
- 1/2 cup Parmigiano-Reggiano (finely grated using a microplane)
- 2 tablespoons Semolina flour (helps the egg 'rags' hold their shape)
- 1 teaspoon Lemon zest (finely grated from an organic lemon)
- 1/8 teaspoon Fresh nutmeg (just a pinch, freshly grated)
- 2 tablespoons Fresh Italian parsley (very finely chopped)
Optional Greens & Garnish
- 2 cups Baby spinach (stems removed, roughly chopped)
- 1 tablespoon Extra virgin olive oil (for drizzling)
- 1 tablespoon Fresh chives (minced for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed stockpot, bring the chicken stock and the optional Parmesan rind to a gentle simmer over medium-high heat.
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2
While the broth heats, prepare the egg mixture. In a medium mixing bowl, crack the 4 eggs and whisk them lightly with a fork until the yolks and whites are just combined.
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3
Add the finely grated Parmigiano-Reggiano, semolina flour, lemon zest, nutmeg, and chopped parsley to the eggs.
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4
Whisk the egg mixture vigorously until a smooth, thick paste forms. Ensure there are no large lumps of semolina flour.
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5
Once the broth reaches a rolling boil, remove the Parmesan rind and discard it. Taste the broth and season with salt and pepper as needed.
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6
Reduce the heat to medium-low so the broth is at a very gentle simmer. You don't want a violent boil when adding the eggs, or they will break into dust rather than ribbons.
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7
Using a whisk or a large spoon, create a very gentle whirlpool motion in the center of the broth.
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8
Slowly pour the egg mixture into the center of the whirlpool in a thin, steady stream.
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9
Do not stir immediately! Let the egg mixture sit undisturbed for about 30 to 45 seconds to allow it to set slightly.
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10
After the brief rest, use a fork or a whisk to gently break up the egg 'pancake' into delicate, shredded ribbons (the stracci).
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11
If using baby spinach, stir it in now and cook for just 30-60 seconds until it wilted and bright green.
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12
Remove the pot from the heat immediately to prevent the eggs from becoming rubbery.
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13
Ladle the hot soup into warmed bowls, ensuring an even distribution of the silken egg ribbons.
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14
Finish each bowl with a tiny drizzle of high-quality extra virgin olive oil and a final sprinkle of fresh chives or extra Parmesan.
💡 Chef's Tips
Use the highest quality broth possible, as it is the foundation of the dish; homemade makes a massive difference. Avoid over-stirring the eggs the moment they hit the broth, or you will end up with a cloudy soup instead of distinct ribbons. The addition of semolina flour is a traditional secret that gives the egg shreds a better 'bite' and structural integrity. Always use freshly grated nutmeg and lemon zest; the pre-packaged versions lack the aromatic oils essential for this soup's fragrance. If the soup gets too thick, simply splash in a little more hot broth to adjust the consistency to your liking.
🍽️ Serving Suggestions
Serve with crusty toasted Ciabatta rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like a Gavi di Gavi or Soave. Follow with a light arugula salad dressed in lemon vinaigrette to keep the meal refreshing. A side of Prosciutto-wrapped asparagus makes for a lovely, salty contrast. For a heartier meal, serve alongside a small plate of classic Bruschetta pomodoro.