Preparation info
  • Serves


    • Difficulty


    • 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’.


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


  • 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.