Stracciatella | Cook Book

Ingredients

1 liter chicken broth (or vegetable broth for vegetarian)

3 eggs

50 g Parmesan cheese, grated

1 tbsp semolina flour (optional, for thickness)

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1/4 tsp nutmeg (optional)

1 tbsp fresh parsley, chopped (for garnish)

Nutrition facts per 100g

Calories: ~60 kcal (Low Calories)
Protein: 5 g
Total Fat: 3 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
Cholesterol: 50–60 mg
Sodium: 250–350 mg
Total Carbohydrates: 2–3 g
- Sugars: 0 g
- Fiber: 0 g
Vitamin C: 0 mg
Calcium: 50–70 mg
Iron: 0.5 mg
Potassium: 70–100 mg
Phosphorus: 80–120 mg

Recipe instructions

In a pot, bring the chicken broth to a gentle boil over medium heat.

In a bowl, whisk together the eggs, Parmesan cheese, semolina (if using), salt, black pepper, and nutmeg.

Reduce the heat to low and slowly drizzle the egg mixture into the simmering broth, stirring gently with a fork or whisk to form thin, delicate egg ribbons.

Let it cook for 1–2 minutes, then remove from heat.

Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

Serving suggestions

Enjoy with crusty bread or grissini (Italian breadsticks).

Add spinach or escarole for extra greens.

Use vegetable broth for a vegetarian version.