The phrase stracciatella comes from the Italian verb stracciare, that means “to shred” or “to tear.” Named for its signature shreds of egg that resemble torn rags floating in broth, this comforting soup is Italian residence cooking at its most resourceful. Stracciatella alla Romana, a Roman egg-drop soup that’s historically served as a primary course on Easter, has roots that attain a minimum of to the nineteenth century, with some historians tracing related egg and broth dishes way back to the fifteenth century. Over time, it turned a option to rework just a few eggs, some cheese, and good broth into one thing luxurious, and it now varieties the idea of most trendy variations of the soup. Variations seem all through Italy, together with in Emilia-Romagna, Marche, and Abruzzo, the place cooks might enrich the egg combination with breadcrumbs or semolina earlier than streaming it into the broth.

This model stays near the traditional Roman method, with a easy rooster broth infused with Parmesan rinds and a touch of garlic. Because the rinds simmer, they lend a concentrated saltiness and nutty umami that makes the soup style prefer it was cooked for hours. Eggs are whisked with finely grated Parmigiano-Reggiano and a pinch of nutmeg, then slowly poured into the gently simmering broth to kind delicate ribbons reasonably than clumps. A handful of chopped child spinach is stirred in on the finish simply till wilted, including colour and freshness. Completed with extra Parmesan, a drizzle of olive oil, and brilliant lemon zest, this 25-minute soup works as a vacation first course or a straightforward, cozy weeknight dinner.

The best way to make stracciatella “rags”

For delicate, lacy stracciatella, begin with room-temperature eggs so that they cook dinner evenly within the sizzling broth. Whisk till whites and yolks are absolutely blended. With the broth at a delicate simmer, slowly drizzle within the eggs in a skinny, regular stream whereas stirring in a single course to create a whirlpool. Including the eggs too shortly or with out stirring will create clumps reasonably than the soup’s signature tremendous, silky ribbons. You should definitely monitor the warmth so the broth stays at a simmer and doesn’t come to a boil, which is able to overcook the eggs. 

Home made versus store-bought broth

A home made rooster broth makes essentially the most luxurious stracciatella, with a deeper taste, pure richness, and silky physique that lets the egg ribbons actually shine. For those who’re quick on time, a good-quality low-sodium store-bought broth completely works; simply select one with a clear, savory taste and no sturdy natural or roasted notes that would overpower the eggs and cheese. Style and modify the salt earlier than serving, because the Parmesan-infused broth and extra grated Parmigiano-Reggiano within the eggs will add loads of seasoning.

Notes from the Meals & Wine Check Kitchen

• For those who don’t have already got a Parmesan rind, you’ll find them at most grocery shops within the cheese part. 
• Add cooked orzo or pastina to bulk up the soup. 
• Swap in child kale or escarole for recent spinach. 

This recipe was developed by Joe Sasto; the textual content was written by Andee Gosnell.