Stracciatella is an Italian soup made with eggs, semolina, parsley, and grated Parmesan. The name comes from the Italian "stracciato," meaning "torn" or "rags" — and once you see the soup, it's clear that it's the raw egg poured into the boiling broth that turns into those little shreds. Stracciatella is traditionally made with beef or chicken broth. But, with apologies to the Italians, I made mine with vegetable broth, and the soup turned out no less delicious. I also swapped out the Parmesan for regular cheese. The soup comes together quickly and is quite simple to make. Stracciatella is perfect for fans of light soups, kids, and anyone watching their diet. Makes about 2–3 servings.
Ingredients:
- 1 liter water (+ a small onion and carrot)
- 3 tbsp semolina
- 3 eggs
- 3 sprigs parsley
- a few slices of white bread
- a small piece of cheese
- salt
- pepper
How to cook stracciatella soup
Pour 1 liter of water into a pot, add a peeled whole onion and carrot. Bring to a boil and cook for 5–10 minutes while you prepare the remaining ingredients.
Toast the bread in a toaster and sprinkle with finely grated cheese. Traditionally, cheese is added directly to the stracciatella soup itself, but in my opinion it gets completely lost in there — so it's better to serve it on the side on toast.
Remove the vegetables from the broth (they won't be needed). Stirring constantly, whisk in the semolina, season generously with salt and pepper. Cook for 3 minutes.
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