Stracciatella Soup, Italian Eggdrop Soup
Stracciatella (also known as Italian egg drop soup) is a light and filling soup made with chicken stock, eggs, Romano cheese, and ribbons of fresh spinach. It’s a fantastic soup on a chilly day! In Italian, “stracciatella” means “small shred,” which perfectly defines the egg “shreds” in this light, healthy soup.
This soup is one of my favorites since it’s so simple to make and uses items that I generally always have on hand eggs, stock, and Romano The soup’s simplicity, however, hides its deliciousness. It’s fantastic! It’s ideal for a cold day or a chilly body.
By the way, the word “stracciatella” is also used in Italian to identify other meals. There’s a cheese used to make burrata and chocolate gelato with shaved chocolate “shreds”.
Stracciatella from Italy and Chinese Egg Drop Soup has a lot in common. At the end of the dish, ribbons of the egg are added to a chicken broth foundation. this soup , on the other hand, resembles chicken noodle soup but without the chicken or noodles, instead of relying on Parmesan cheese and breadcrumbs. Soy sauce, ginger, green onions, and mushrooms are all flavors found in Chinese cuisine. Both soups are quick to prepare and filling, yet they each have distinct flavors from their own cuisines.
The soup is just heated chicken broth with beaten egg and Romano cheese tossed in and simmered.
Use a 4-quart saucepan, slice and chop small onions in olive oil, brown for only a few minutes and add stock, bring to a simmer.
Once the stock is simmering, stir in the fresh spinach add salt and pepper Bring to a boil, have the beaten eggs ready, and pour slowly into spinach
Add and stir Romano cheese and Nutmeg. Cook at a gentle simmer for another minute. Taste the soup and add more salt and pepper if you wish.
Finally serve soup and top with plain croutons or toast some day-old bread, sprinkle more romano, and Enjoy!