📝 About This Recipe
Stracciatella is a soul-warming Italian classic, beloved for its delicate, ribbon-like 'rags' of egg and parmesan that dance in a golden, savory broth. Originating in Rome, this elegant yet humble soup balances the richness of farm-fresh eggs with the bright zest of lemon and a hint of nutmeg. It is the culinary equivalent of a warm embrace, offering a light yet deeply satisfying experience that transforms simple pantry staples into a masterpiece.
🥗 Ingredients
The Broth Base
- 6 cups Chicken Stock (high-quality homemade or low-sodium store-bought)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Egg Mixture
- 4 Large Eggs (at room temperature)
- 3/4 cup Parmigiano-Reggiano (freshly and finely grated)
- 2 tablespoons Semolina Flour (optional, for a slightly thicker texture)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/8 teaspoon Nutmeg (freshly grated is essential)
Finishing & Garnish
- 2 cups Baby Spinach (optional, for added color and nutrition)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pour the chicken stock into a large, heavy-bottomed pot or Dutch oven and bring it to a gentle simmer over medium-high heat.
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2
While the stock is heating, crack the four eggs into a medium mixing bowl and whisk them lightly to break the yolks.
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3
Add the finely grated Parmigiano-Reggiano, semolina flour (if using), chopped parsley, lemon zest, and freshly grated nutmeg to the eggs.
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4
Whisk the egg mixture vigorously until well-combined and slightly frothy. The consistency should be thick but pourable.
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5
Once the broth reaches a boil, reduce the heat to medium-low to maintain a very gentle, steady simmer.
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6
Taste the broth and adjust the seasoning with sea salt and black pepper as needed, keeping in mind the cheese will add saltiness.
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7
If using baby spinach, add it to the broth now and stir for 1 minute until it just begins to wilt.
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8
Using a whisk or a wooden spoon, create a very gentle circular motion in the broth to start a slow 'whirlpool'.
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9
Slowly drizzle the egg mixture into the simmering broth in a thin, steady stream while continuing to stir very gently.
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10
Let the eggs sit undisturbed for about 30-45 seconds to allow them to set into soft clouds.
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11
After the eggs have set, use the whisk or a fork to gently break up the large clumps into the characteristic 'shreds' or 'rags'.
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12
Simmer for an additional 1-2 minutes to ensure the eggs are fully cooked through but still tender.
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13
Remove the pot from the heat immediately to prevent the eggs from becoming rubbery.
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14
Ladle the hot soup into warmed bowls, ensuring an even distribution of the egg ribbons and broth.
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15
Finish each bowl with a tiny drizzle of high-quality extra virgin olive oil and a final dusting of black pepper.
💡 Chef's Tips
The quality of your broth is the foundation of this dish; use a rich, homemade stock if possible. Do not over-whisk the eggs into the soup; a gentle stir creates beautiful ribbons, whereas aggressive whisking creates a cloudy, grainy texture. Always grate your Parmigiano-Reggiano fresh; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the eggs. If the soup becomes too thick, simply splash in a little more hot broth or water to reach your desired consistency. To make it vegetarian, substitute the chicken stock with a light but flavorful parmesan-rind and vegetable broth.
🍽️ Serving Suggestions
Serve with a side of crusty ciabatta bread rubbed with a raw garlic clove for the perfect crunch. Pair with a crisp, chilled Italian white wine like a Pinot Grigio or Vermentino. Accompany with a simple arugula salad dressed in lemon and olive oil to balance the richness of the eggs. Add a small side of Prosciutto di Parma or bresaola to turn this soup into a light multi-course lunch. Offer extra grated cheese and lemon wedges at the table for guests to customize their bowls.