Stracciatella Soup

Stracciatella Soup


1 litre of chicken stock

1 egg

30g of Parmesan cheese, grated

30g of plain flour

Salt and pepper


1. In a large pot, bring the chicken stock to a boil.

2. In a bowl, whisk together the egg, Parmesan cheese, flour, salt and pepper.

3. Pour the mixture into the boiling chicken stock, whisking constantly.

4. Cook for a few minutes until the soup has thickened.

5. Serve hot, garnished with Parmesan cheese and black pepper.

Potential changes & improvements:

-Add some chopped spinach to the soup for extra nutrients.

-Try using a different type of cheese, such as cheddar or Gruyere.

-Add some cooked chicken or bacon for extra protein.

Works Well With…

-Serve with a crusty baguette or some garlic bread.

-Pair with a green salad.

Common Mistakes:

-Not whisking the egg mixture constantly while pouring it into the chicken stock, which can result in the egg scrambling.

-Not cooking the soup long enough, resulting in a thin and watery soup.

Nutritional Information (per serving):

Calories: 150

Fat: 7g

Saturated Fat: 3g

Cholesterol: 70mg

Sodium: 480mg

Carbohydrates: 10g

Fiber: 0g

Sugar: 2g

Protein: 10g


-Parmesan cheese

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