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Stracciatella I

Stracciatella I

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Ginny

Ginny

This is a quick and easy recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

ebrunworth
21

ebrunworth

3/6/2008

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 spinach 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
5

MARFYC

8/25/2010

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 stock. And I think some minced scallions or chives would be a great addition.

Maria
3

Maria

4/14/2009

This is one of my favorite soups that my grandmother used to make all the time. I took her variations on it though: I omitted the pasta, and I added spinach, carrots and peas. It is a pretty incredible soup and super easy!

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