Stracciatella (soup)

Stracciatella (soup)

Stracciatella is a type of soup originating from the Italian region of Emilia-Romagna. It is a light and brothy soup, featuring small shreds of an egg-based mixture, giving it a distinctive texture and appearance. The name "stracciatella" translates to "little shred" in English, referring to the shredded eggs in the soup.

History

Stracciatella soup has its roots in the Emilia-Romagna region of Italy, particularly in the city of Ferrara. It is traditionally served as a starter dish, often as part of a larger Italian meal. The soup is believed to have been created as a way to use up leftover ingredients, such as eggs and cheese, in a flavorful and satisfying way.

Preparation

The base of stracciatella soup is a clear, flavorful broth, typically made from chicken or beef. The broth is brought to a simmer, and a mixture of beaten eggs, Parmesan cheese, and often parsley or other herbs, is slowly drizzled in. The heat of the broth cooks the egg mixture on contact, creating small, shredded pieces that give the soup its characteristic texture.

Variations

While the traditional stracciatella soup is quite simple, there are many variations of the dish. Some versions may include additional ingredients such as spinach, rice, or pasta. In the Romagna region, it is common to add a spoonful of tomato sauce to the soup for added flavor.

In popular culture

Stracciatella soup has been featured in various forms of media, often as a symbol of Italian cuisine and culture. It is frequently mentioned in Italian literature and has been showcased in several films and television shows.

See also

• Italian cuisine
• List of Italian soups
• List of soups