Best Stracciatella Ii Recipes

Stracciatella Soup image

Provided by Martha Stewart

Number Of Ingredients 6

Steps:

Bring chicken stock to a simmer in a medium-size saucepan.
Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

Stracciatella Soup image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 7

6 cups reduced-sodium chicken broth
2 large eggs
2 tablespoons freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Steps:

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
Ladle the soup into bowls and serve.

Straciatella (Italian Egg Drop Soup) image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

5 cups chicken stock or canned chicken broth
2 large eggs
3 tablespoons freshly grated Parmesan, or to taste
1/4 cup minced fresh Italian parsley
Salt and freshly ground pepper, to taste

Steps:

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.