Dinner with breakfast? Why not when it’s simple to make? For the perfect meal, serve with Chateau Ste. Michelle Riesling.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 6 cups chicken broth
- salt and freshly ground black pepper to taste
- 3 large eggs
- ½ ounce grated Parmigiano-Reggiano cheese
- ½ ounce grated pecorino Romano cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons semolina flour
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
Instructions
- Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
- Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
- While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
- Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
- Makes 2 large or 4 appetizer-sized portions.
- A nice, rich homemade chicken broth is best for this recipe. But if there’s none available, use good quality prepared broth.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 308 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 3259 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Made it exactly as directed except for the cayenne pepper and red pepper flakes as I don’t like these, and did not add the olive oil as wanted to keep it as low cal as possible. Absolutely delicious. Perfect comfort soup!
I am madly in love with this soup! It’s so different than anything I’ve ever had…. strangely delicious. It’s delicate and silky, the eggs are like fluffy little pillows. I made this with the broth made from our Thanksgiving turkey. This is most definitely a new tradition in our house. And I’m about to have a bowl for breakfast…. because I can!
This was so good! Used all purpose flour and dried parsley. Also added a tsp chicken bouillon (Better Than Bouillon). Will definitely make this again.
1.9.21 … https://www.allrecipes.com/recipe/246528/stracciatella-soup/ … While I enjoyed, for me, better as an appetizer or a get-well soup. 50/50 odds.
I followed the recipe with the addition of a handful of chopped spinach. It was absolutely delicious, comforting and satisfying.
I followed your recipe. Two times now and i love it. So simple and yet so flavorful. Oh, forgot to tell you I chopped fresh spinach and sprinkled it on top. This is good for the waistline …just sayin!
I was hoping this would be as good as the Stracciatella they serve at a local restaurant that we love. It was every bit as good, and incredibly easy! This soup is a keeper.
I made this just as directed, and found it to be very flavorful. It was quick and easy to make and went perfect with a salad for a good light lunch. We love soup at our house, and this recipe is a keeper.
So easy! Definitely going into my regular repertoire
Made this tonight for a light dinner. It really hit the spot. I had some fresh spinach that needed using up, so added that before the cheese/egg mixture…had seen that in another stracciatella recipe. Also didn’t add seminola flour; it did really need it. Added this to my Allrecipes favs.
Forgot the red pepper flakes and nutmeg, but otherwise followed Recipe (doubled everything). Used chef john’s homemade chicken broth recipe. This Stracciatella was delicious, and enjoyed by the whole family.
Super easy, super delicious. Absolute home run.
Light & easy. Not too filling. Feed three people with leftovers for 2. Used canned broth. No problem.
Don’t care for the addition of red pepper flakes & Cayenne Pepper in this soup. Not what I’m used to. I like my Stracciatella more traditional with fresh spinach and herbs, but this is ok for an American/Italian version.
I made this with home made broth and really enjoyed it. My only negative is that it makes far more than 2 servings.
Loved it! So simple to make too.
My daughter calls it tissue soup cause the egg when gathering looks like tissue.
Delicious and very easy. I wasn’t too sure, but I was looking for a soup to make that I had (most of) the ingredients on hand. So glad I made it, it is a keeper.
I added a small bag of baby spinach and cooked an additional few minutes.
Perfect soup! Easy to make and incredibly tasty.
The first time I cook something I like to stay true to the chefs intent. It helps me think what I might want to change or add. I loved this soup. It is exactly what Chef John said it was: comfort food.