"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Stracciatella (Roman Egg Broth Soup) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Stracciatella (Roman Egg Broth Soup), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 C chicken broth
2 eggs
1/4 c. parmesan cheese
salt and pepper
olive oil
1 garlic clove minced
1 T. chopped Italian parsley

Directions:
Directions:
In a soup pot saute a little olive oil and garlic, add broth, salt and pepper. Whisk together eggs, cheese and parsley and stir into the soup.
Serve with Grandpa's Garlic Bread

Personal Notes:
Personal Notes:
Stracciatella means "torn rags" in Italian. This soup is named because of the threads created when beating the raw egg into the broth. Sicilians add bread crumb to the egg mixture and call it Sciuscieddu.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

443W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!