Cookbook:Straciatella I

Cookbook | Ingredients | Recipes

Straciatella is an Italian egg-drop soup. It uses a chicken broth base, and adds flavour with fresh parsley, Parmesan cheese, and pepper.



  1. Put the broth in a large pot, and bring to a boil.
  2. Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened.
  3. Once the broth is at a rolling boil, use a whisk to set the fluid whirling.
  4. Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly.
  5. Remove from heat, and add pepper.
  6. Serve immediately, or reheat and serve very hot.

Notes, tips, and variationsEdit

  • Since Parmesan cheese is salty, it's unlikely you'll need to add more salt for flavour.