“This is a quick and easy recipe!” - by Ginny
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 60 cal
- 3%
- Fat
- 2.4 g
- 4%
- Carbs
- 5.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I love stracciatella - and this is fairly close to what I am used to making. Instead of adding pasta, however, we usually add around 3 or 4 eggs and - this sounds wierd, but - spinach! Once the spin..." See moreach has wilted in the soup, I add the cheese, and I usually add a generous handful of romano and a dash of salt and pepper. With these changes not only do you have an extremely healthy soup, you have a delicious one!"
MARFYC
"What a great, easy, nourishing soup! I followed the recipe exactly except used orzo instead of ditalini and parm instead of romano. I can only imagine how much better it would be with homemade chicken..." See more stock. And I think some minced scallions or chives would be a great addition."
CHOKLITYTART
"This recipe was DELISH! I was in the mood to make some soup during the cold weather, but I wanted something simple too. I didn't have Romano, so I substituted the Parmesan I had. And I omitted the ..." See morenutmeg because I didn't have it either. I added fresh black peppercorn because I love pepper, and it tasted great... thanks for such an easy and simple recipe. This will definitely be something I make over and over again."
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