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Stracciatella - Italian Egg Drop Soup, Simple but Elegant

Chef's notes

Soups were especially popular in homes throughout Boston’s Italian North End. Chicken stock was made from saved trimmings and remnants of carved whole chickens; back and breast bones, wing tips and necks. Of course, we always had imported parmigiana cheese for grating, eggs, parsley, and nutmeg.

Straciatella was also mom’s first line remedy to soothe a cold. One sniffle was enough for Mom to take the saved chicken and bones out of the freezer.

Today, chicken broth is always stocked in our cupboards. For an additional flavor kick, I substitute “Better Than Broth” chicken base to adjust for salt.

I often long for those peasant foods we frowned upon when we were kids! Italians sure have a way of making easy tasty.

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Stracciatella - Italian Egg Drop Soup, Simple but Elegant

Ingredients

1 Quart chicken broth
2 large eggs
2 Tablespoons grated Parmigiana cheese
2 teaspoons finely chopped flat Italian parsley
Pinch nutmeg
Pinch of Kosher salt

Instructions

Place broth in a large pot. While heating to a boil, beat eggs with parmigiana, chopped parsley, salt, and nutmeg.
Slowly drizzle a thin ribbon of the egg mixture into the boiling broth while whisking with a folk. Continue whisking for a few additional minutes to break any larger egg pieces. Egg mixture will flake (like curds). Serve with optional grated Parmigiana.
Optional, place a small crostini or croutons on the bottom of the soup bowl before ladling soup.

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