Stracciatella Soup

Stracciatella Soup
A Roman Easter Soup

Stracciatella Soup is a Roman soup you would typically find in an Italian Easter Day meal. This is another perfect example of how Italians take the simplest of ingredients and put them together in a way that looks, smells and tastes amazingly delicious.

Easter is traditionally a bigger day to Italians then Christmas and the celebration of food is bigger as well. It's an all day event of family, sharing good times and of course eating. Pacing yourself takes dicipline but it's a must for days like these.

This stracciatella soup is a light mid day course to curb your hunger so you can save room for the main event later in the afternoon.

Stracciatella is known as rag soup because stracciatto means "torn apart" and the beaten egg in the chicken broth gives the appearance of little torn or shedded rags. You can serve it as it was intended with a drizzle of extra virgin olive oil or add a gourmet touch with a drizzle of truffle oil instead.

Stracciatella Ingredients:

pound of Tubetti, ditalini or anelli pasta.
4 Quarts of fresh chicken stock.
2 cloves of crushed garlic.
4 large eggs beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese for the soup
Additional parmigiano reggiano for for serving.
Extra Virgin Olive oil for drizzling
Chopped Parsley
1/2 Lemon for the recipe
Thin lemon slices for serving

Stracciatella Preparation:

Cook the pasta al dente in boiling water.

In sauce pan bring chicken stock recipe to a boil along with garlic and then lower to a simmer for about 3 minutes.

Increase the heat slightly and add the beaten eggs slowly and separate with a fork as added to create the strands. Cook until egg is firm, remove from heat and squeeze the juice of half a lemon into the broth.

Place a ladle of pasta in each bowl and then ladle the Italian soup over the pasta.
Sprinkle with the chopped Italian parsley,
Spoon some freshly grated parmigiano
Break off a piece of crusty ciabatta bread and eat.

Buona Pasqua and Buon Appetito