This is our take on stracciatella alla romana, an Italian egg drop soup that is wonderfully comforting on a cold winter day. It is easy to make and requires only a few ingredients. Here in the YVF Kitchen, we like to serve our stracciatella in mugs, alongside some crusty bread, for a quick lunch.
Our version of this soup is Inspired by the cookbook ‘How to boil an egg’ from Rose Bakery, a beautiful collection of recipes that celebrate of the humble, versatile egg.
Stracciatella (egg drop soup)
670mL Yorkshire Valley Farms organic chicken stock
2 Yorkshire Valley Farms organic eggs, beaten
1/4 cup ground almonds (substitute almond meal or semolina flour…in a pinch you can leave this out all together, but it adds nice texture to the eggs)
1/3 cup finely grated Parmesan cheese
1/4 cup chopped fresh parsley, loosely packed
salt and pepper to taste
Optional: 2 cups of shredded greens such as spinach or arugula
Transfer the Yorkshire Valley Farms organic chicken stock to a medium-sized pot. Heat the stock to a boil and then reduce to a gentle simmer.
While the stock is heating, gently beat the eggs. Add the ground almonds, Parmesan cheese and nutmeg. Mix to combine.
When the stock is at a gentle simmer, add the parsley, then add the egg mixture and swirl around the pot. If using shredded greens, add now and stir to combine.
Remove pot from the stove. Ladle soup into mugs or bowls. Sprinkle with extra parsley and Parmesan if desired. Serve alongside your favourite salad or a warm baguette.
Makes 4 small servings or 2 large.