Stracciatelle

Name: Stracciatelle
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 3 eggs, beaten; 4 tablespoons fine fresh white bread-crumbs; 1.5 litres (2½ pints) cold chicken stock or chicken consommé, sieved; finely grated zest of 1 lemon; a generous pinch of freshly grated nutmeg; 4 tablespoons freshly grated parmesan cheese, plus extra to serve; salt and pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
15 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is one of those marvellously simple soups that is as quick to make as it is delicious to eat. It must, however, he made with decent stock, and the best favour comes from freshly grated parmesan cheese. The soup gets its name from the look of the finished soup – stracciatelle means ‘little rags’.

Ingredients

3 eggs, beaten
4 tablespoons fine fresh white bread-crumbs
4 tablespoons

Soup

Method

Place the eggs, breadcrumbs, parmesan cheese, nutmeg, lemon zest and a pinch of salt and pepper in a bowl. Stir in 250 ml (8 fl oz) of the cold stock or consommé and mix thoroughly.