"Stracciatella"

36 Reviews
87% would make this recipe again

Egg-Drop Soup.

An Italian classic, which owes its name to the frayed egg threads in the soup («straccio» is the Italian for rag).

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Preparation : 3 min Cooking : 5 min
60 calories/serving

Ingredients

1 eggs size large
2 cups chicken broth 500 mL
2 tbsp Parmesan cheese, grated 6 g
1 pinch nutmeg
1 tsp Italian parsley, fresh 2 g
ground pepper to taste [optional]

Method

  1. In a bowl, lightly beat the egg(s) and grated Parmesan cheese. Add the grated nutmeg and freshly ground pepper to taste. Set aside.
  2. In a saucepan, bring the broth to a boil. Lower the heat but keep the liquid simmering for the next step:
  3. While stirring the broth slowly in one direction, gradually add the egg(s) in a steady stream. The egg(s) will coagulate and feather. Garnish each bowl with chopped parsley and serve.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

60

Fat

4 g

6 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

100 mg

Sodium

730 mg

30 %

Carbohydrate

2 g

1 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

2 g

Protein

5 g

Vitamin A

5 %

Vitamin C

1 %

Calcium

5 %

Iron

3 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives ½
Fats 0
More info
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Reviews

36 Reviews (35 with rating only) 87% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Soups | Italian

Top Reviews

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june 22, 2009 | I would make this recipe again

Made when I felt under the weather . Added thinly sliced red pepper & mushrooms. Very tasty yet mild and comforting. BYE-BYE cold.

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