Stracciatella (soup)

Italian egg drop soup

Stracciatella is a traditional Italian soup, originating from the region of Lazio, particularly associated with Rome. It is a type of egg drop soup made by drizzling a mixture of beaten eggs and grated cheese into boiling broth, creating thin, irregular shreds or "strands" of egg, which is the origin of its name, derived from the Italian word "stracciare," meaning "to shred."

Ingredients

The primary ingredients of stracciatella are:

• Eggs
• Parmigiano-Reggiano or Pecorino Romano cheese
• Broth (traditionally chicken)
• Salt and black pepper
• Nutmeg (optional)

Optional Ingredients

Additional ingredients that may be included are:

• Spinach or other leafy greens
• Semolina or breadcrumbs
• Lemon zest

Preparation

File:Straciatella - bowl.JPG

A bowl of stracciatella soup

To prepare stracciatella, the broth is first brought to a boil. The eggs are beaten together with the cheese, and sometimes semolina or breadcrumbs, to form a smooth mixture. This mixture is then slowly poured into the boiling broth while stirring continuously, creating the characteristic "strands" of egg. The soup is seasoned with salt, pepper, and nutmeg to taste. It is often served with a sprinkle of additional cheese and a drizzle of olive oil.

Cultural Significance

Stracciatella is traditionally served as a first course during festive occasions, such as Easter in Italy. It is considered a comfort food and is appreciated for its simplicity and rich flavor.

Variations

While the classic Roman version is the most well-known, variations of stracciatella can be found in other regions of Italy, each with slight differences in ingredients and preparation methods. Some versions include meatballs or pasta to make the soup more substantial.

Related pages

• Italian cuisine
• Egg drop soup
• List of Italian soups