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Ingredients

How to make it

  • Bring the stock to a simmer in a large saucepan over medium-high heat. Stir the eggs, Parmesan cheese,basil or parsley, and nutmeg together with a fork in a medium bowl. Stir the stock with a FORK so it is moving in a circle. Be sure to use a fork, and no other utensil, so the egg 'rags' will be properly formed. Keep stirring as you pour the egg mixture into the stock in a slow, steady stream so that shreds of coagulated egg form, about 1 minute. Let the egg shreds stand in the stock without stirring until they set, less than one minute. Once they have set, break up the egg pieces with a fork. Season with salt and pepper to taste, and serve immediately.

Reviews & Comments 7

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  • Good4U 7 months ago
    Review in IMI 11 April 17, 2018
    Straciatella Italian Chicken And Egg Soup
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    " It was excellent "
    LindaLMT ate it and said...
    Wonderful Recipe! and so easy to make. I added chopped spinach instead of parsley or basil and just "eyeballed" the amount used. Pure comfort!
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  • flavorsofitaly 11 years ago
    Wow, someone else who puts eggs in Ramen! I do the same thing, Nemo. :-)
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  • nemo 11 years ago
    This is interesting, never had it here in Italy, we usually drop the eggs like that in the Ramen ^_^ lol... I'll try this!
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    " It was excellent "
    kukla ate it and said...
    I love this soup! Thanks, FoI!
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  • crystalwaters 11 years ago
    FABulous ... LOVE straciatella! Thanks for a great post, have bookmarked!
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  • pink 11 years ago
    Love this recipe!
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    " It was excellent "
    ravenseyes ate it and said...
    This sounds so good will have to make it for my Italian Doc.....with a nice slice of crusty bread, thanks for the post (the chicken stock is always in the freezer)
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