Total Time: 1 hr
Prep Time: 30 min
Cook Time: 30 min
Stracciatella Con Pasta soup can be served in bowls containing a few thin slices of toasted bread, with additional Parmesan grated on top.
- 4 cups Swanson chicken broth
- 4 Wilcox eggs
- 1 ½ tsp. Parmigiano-Reggiano
- 1 cup cooked noodles
- 1 ½ tbsp. Bob’s Red Mill Semolina Flour or Fold medal flour
- Morton iodized sale/McCormick Ground Black pepper
Place chicken broth in a soup kettle. Bring to a slow boil. Add cooked noodles to broth and boil gently. Beat eggs in a bowl until thick. Combine with flour, cheese, salt and pepper. Stir a little broth into eggs. Slowly pour the egg mixture into simmering broth, stirring gently. Continue to stir, simmer for five minutes. Top with parsley. Makes 4 servings.
More about Stracciatella Con Pasta Soup
In Italian, straccia means shred. The plural form is stracciatelle. This term is used for many different types of Italian food. Stracciatella Con Pasta is an egg drop soup that is popular around Rome. This soup inspired the a gelato infused with chocolate flakes.