Stracciatella (Italian egg soup)

Stracciatella - italian egg soup

Stracciatella is a warm, tasty egg soup usually served as an entrée during Easter Sunday lunch. My grandma raises chickens in her backyard, so each year she stocks up on fresh eggs to make this super healthy and totally organic soup for the whole family.

When I was a little girl I didn’t enjoy stracciatella that much, mostly because of its color, but my grandma always kept saying to me that I had to eat it because it would make me grow up faster. Then I actually grew up and I couldn’t wait for Easter to come because I knew we were going to cook stracciatella together.

Now that I live in New York I make stracciatella every now and then. It is perfect to warm up those chill winter evenings, especially when I don’t have time to cook anything more elaborate than that or when my pantry is quite empty!

Ingredients (serves 2):

• 2 eggs
• 2 heaping spoons grated Parmesan cheese
• 2 spoons breadcrumbs
• a pinch grated lemon zest
• 700 ml (3 cups) good chicken or beef, preferably homemade
• salt & pepper

Directions:

Prepare your own chicken or beef stock. Store bought is ok, but homemade is definitely better.

Bring the stock to a boil.

In a bowl, whisk the eggs, then stir in Parmesan cheese and breadcrumbs.

Add grated lemon zest, salt and pepper to taste to the egg concoction.

Once the stock is boiling, remove the pot from heat and pour in the concoction whisking vigorously for a couple of minutes.

Return the pot to the heat and keep on whisking for another couple of minutes.

Serve steaming hot with additional grated Parmesan cheese or lemon zest to taste.