Stracciatella: Italian egg drop soup (with stridolo)
A simple, savory, and delicious Italian egg drop soup. Our version also uses stridolo, an Italian vegetable, but spinach or pea greens can be substituted.
Servings 2
Ingredients
- 4 cups bone broth or chicken stock, ideally homemade (this is the foundation of the soup so having a good broth is critical!)
- 2 fresh free-range duck eggs or large chicken eggs
- 1/3 cup packed finely and fresh-grated Parmigiano Reggiano cheese (0.7 ounces)
- 1 cup stridolo shoots (a little under 2 ounces) (alternative: add fresh spinach or pea greens at end to wilt into soup)
- 2.5 tbsp King Arthur's organic white whole wheat flour (alternative: semolina flour)
- 2 tbsp whole milk or cream
- juice of 1/2 Meyer lemon
- zest of 1/2 Meyer lemon (for garnish)
- 3 garlic cloves, diced
- 1 tbsp extra virgin olive oil
- 1/4 cup white wine (to deglaze garlic-stridolo pan)
- pinch or 1/8 tsp nutmeg (can be cooked in or used as garnish)
- salt to taste (optional)
Instructions
- In easy-to-pour bowl (such as measuring bowl), thoroughly whisk together eggs, grated Parmigiano Reggiano cheese (make sure it's finely grated or microplaned), flour, milk/cream, and nutmeg. Set aside. Zest and juice 1/2 Meyer lemon into separate bowls. Set aside.
- In small saute pan, saute diced stridolo in olive oil over medium heat for about 3-5 minutes, until it wilts and stems soften. Add garlic and cook for another 2-3 minutes, stirring regularly, until garlic begins to brown. Add white wine, scrape pan, then remove from heat and set aside.
- On separate burner at same time as you're cooking the stridolo, bring broth/stock to simmer (e.g. small bubbles form but it's not boiling). Slowly pour in egg/cheese/flour mixture, stirring soup constantly with a large spoon as you pour. Continue stirring until soup returns to simmer and begins to clear, about 5 minutes. Remove from heat, add stridolo and lemon juice, then stir to incorporate. Pour or ladle soup into serving bowls, garnish, and serve! Best served with a side of crunchy bread for dipping. This recipe makes about 1 quart jar full of soup, or two medium sized servings.