In this post, I’m sharing with you the Roman Stracciatella soup recipe for Boxing Day. An egg drop soup to give a new, delicious life to leftovers.
WHAT IS STRACCIATELLA SOUP
As many Roman families have “cappelletti in brodo” (meat-filled pasta served in capon or chicken broth) on December 25th, on Boxing Day, the broth leftovers are used to make stracciatella soup.
The Stracciatella soup is a wonderfully nourishing egg drop soup.
This is a recipe from the Red & Orange Simposio, part of my Italian travel cookbook series. Get your copy for more classic, seasonal, delicious recipes, stories, and traditions!
A CHRISTMAS GIFT FOR ITALIAN COOKS
HOW TO MAKE STRACCIATELLA SOUP
Making Stracciatella soup is quite easy. All you have to do is bring the broth to a boil, beat an egg, add a couple ingredients to flavor it furtherly, and pour it in. A little attention is needed to get the right consistency and stir while the egg cooks, but besides that, the steps are few and simple.
One only important thing is to have a good, homemade broth.
You can add pasta to stracciatella soup: cook the pasta separately (Pastina is the best shape for this dish), and add it to the soup when it’s ready.
Stracciatella soup recipe
- 1 cup broth
- 1 egg
- 2 tablespoons grated parmesan cheese
- the zest of half a lemon
Bring the broth to a boil.
Beat the egg in a bowl, add the salt, parmesan, a few grinds of nutmeg, and lemon zest. Mix well.
Pour the egg mixture into the boiling broth and whisk for 2 minutes.
The soup is ready. Serve it hot!
Enjoy your Italian stracciatella soup!