Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, italian egg drop soup (stracchiatella). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. A bit of fresh nutmeg and lemon complete the.
Italian egg drop soup (stracchiatella) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Italian egg drop soup (stracchiatella) is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have italian egg drop soup (stracchiatella) using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Italian egg drop soup (stracchiatella):
- Make ready 3 cups good chicken stock
- Prepare 2 eggs
- Take 1/2 cup Italian style bread crumbs
- Prepare 1/2 cup grated pecorino Romano cheese
Serve with: Garlic bread and Caesar salad. 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.
Steps to make Italian egg drop soup (stracchiatella):
- 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.)
- 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.
- 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.
- 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.
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. When you've been run ragged, stracciatella is always there for you.
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