Recipe: Stracciatella (Egg soup) with parsley

Soups with aromatic herbs
January 18, 2010


ParsleyI was on my way home during a cold morning, and I really needed a hot meal.
More: hot and nourishing. And tasty too, of course.
Uhm, maybe with an aromatic fresh herb from my garden...


I remembered stracciatella, a traditional italian egg soup that I often eated as a child, when my mother served me with very small puffs. When I was a child, I admit that the puffs were the most exciting part of the dinner, but now this hot soup was all that I needed.

Stracciatella

Stracciatella (Egg soup) with parsley


Ingredients
Serves two:
750ml beef broth
2 eggs
1 bunch of parsley
2 tbsp durum wheat flour
30g grated parmesan
black pepper

Directions
Bring the broth to a boil.
Beat the eggs with durum flour and parmesan, then pour into the broth and cook them.
Add minced parsley and freshly ground black pepper.



Spanish garlic soupA similar recipe:

Spanish garlic soup


Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.

This also goes to Family Recipes.


Tags: Italy  Parmesan  Parsley  Eggs  Soups  
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Comments

Author: Reeni (URL)
19/01/2010

I have always wanted to try this soup. It looks so very warming and comforting! But most of all delicious.


Author: DebinHawaii (URL)
25/01/2010

I keep thinking I need to make Stracciatella--it looks so easy and delicious! Thanks for sending it to Souper Sundays. ;-)


Author: megan (URL)
25/01/2010

I haven t made stracciatella soup in years - and it s about high time I made it again - thanks for the reminder!


Author: Claudia (URL)
26/01/2010

It sounds so easy, and good. But, what were those puffs you mentioned?


Author: Graziana
26/01/2010

my mother bought tiny puffs or bigne, to dip into the soup, I love them when I was a child


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