Name: Egg-Drop Zucchini Soup (Stracciatella alle Zucchine)
Prep time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 3 cups water; 3 to 4 sprigs flat-leaf Italian parsley; 1 tablespoon butter; 6 fresh basil leaves; 1½ pounds zucchini; ½ medium yellow onion; 2 large eggs; Salt; Freshly ground black pepper; 2 tablespoons extra virgin olive oil; ¼ cup freshly grated young pecorino cheese (preferably aged 45 days or less)

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

½ medium yellow onion
2 tablespoons extra virgin olive oil
1 tablespoon

Method

Peel and finely chop the onion. Put it with the olive oil and butter in a soup pot over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the zucchini into ½-inch chunks. When the onion is done, put in the zucchini and sauté until it begins to brown, 10 to 15 minutes. Sea

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Egg-Drop Zucchini Soup

Stracciatella alle Zucchine

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of