Italian egg drop soup (stracchiatella)
Italian egg drop soup (stracchiatella)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, italian egg drop soup (stracchiatella). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Italian egg drop soup (stracchiatella) is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Italian egg drop soup (stracchiatella) is something that I’ve loved my entire life.

Stracciatella, an Italian version of egg drop soup, is made for days like these. "Stracciatella" means "little shred" in Italian, which well describes the "shreds" of egg in this light, nourishing soup. Stracciatella alla romana is the egg drop soup of Italian cooking. It starts with a rich meat broth (either chicken or beef), into which a beaten mixture of whole eggs and grated Parmigiano-Reggiano is streamed in to form tiny, light, and flavorful clouds.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook italian egg drop soup (stracchiatella) using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Italian egg drop soup (stracchiatella):
  1. Take 3 cups good chicken stock
  2. Take 2 eggs
  3. Get 1/2 cup Italian style bread crumbs
  4. Prepare 1/2 cup grated pecorino Romano cheese

It is perfect for the fall and winter! Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.

Steps to make Italian egg drop soup (stracchiatella):
  1. Bring chicken stock to a boil on your stove top. ( I make my own chicken stock according to my nonis recipe but, you can use any flavor or store bought stock, broth, or bullion.)
  2. While your waiting for your stock to boil, crack and scramble your eggs with a tbsp of water, then add your bread crumbs and cheese to your eggs and mix well.
  3. When your stock is at a boil, start pouring the egg mixture slowly, at a steady stream into the stock while stirring it w a fork to make sure you break up the egg while its hitting the stock. The egg cooks immediately.
  4. Let the soup boil a minute after all the egg is stirred in then, turn off the heat and your soup is ready. I like to add green onion, and a dash of hot sauce to mine along w some extra cheese. Please add whatever you like to yours. This soup taste awesome w some crunchy Italian bread broken into it or on the side with butter.

Italian egg drop soup is a true comfort food. Stracciatella alla romana is often whipped up when someone is feeling a bit under the weather. Stracciatella actually translates to little shreds. It gets the name because of the way the egg looks when you stir it into the soup. Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically.

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