ROMAN RAG SOUP - STRACCIATELLA
This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time.
Provided by Sweet PQ
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
- Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
- Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
- Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
- Garnish with fresh parmesan and parsley.
Nutrition Facts : Calories 217.7, Fat 8.7, SaturatedFat 3.1, Cholesterol 170.2, Sodium 1293.4, Carbohydrate 16.7, Fiber 0.5, Sugar 4.2, Protein 16.8
STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
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.
STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)
Stracciatella means little rag, which is exactly what the beaten eggs look like once they're cooked in the broth. Simple, delicious, and elegant.
Provided by Alan in SW Florida
Categories Stocks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, over medium-high heat, bring the chicken stock to a boil.
- In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
- Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
- Adjust the seasoning with salt and pepper.
- Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
Nutrition Facts : Calories 160, Fat 6.9, SaturatedFat 2.3, Cholesterol 149.4, Sodium 426.8, Carbohydrate 12.2, Fiber 0.5, Sugar 3.8, Protein 11.4
ROMAN EGG DROP SOUP
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.
Provided by David Tanis
Categories dinner, easy, quick, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
- Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
- Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
- Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
STRACCIATELLI (ITALIAN RAG SOUP)
Make and share this Stracciatelli (Italian Rag Soup) recipe from Food.com.
Provided by LZAK1225
Categories Stocks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the broth to a simmer in a Dutch oven or large saucepan.
- Crack the eggs into a medium bowl and beat well.
- Add the cheese and breadcrumbs into the eggs and beat again.
- Ladle 1/2 cup of the hot stock into the eggs.
- Bring the stock up to a boil and whisk in the egg mixture.
- Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.
Nutrition Facts : Calories 219.9, Fat 10.1, SaturatedFat 4.1, Cholesterol 169.6, Sodium 1487.2, Carbohydrate 11.9, Fiber 0.6, Sugar 2.3, Protein 18.6
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