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Stracciatella alla Romana #SoupSwappers

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In January, Wendy of A Day in the Life on the Farm kicked off her new group: Soup Saturday Swappers.

This month Amy of Amy's Cooking Adventures is hosting. And she wrote: "The kids are back in school, so it's time for quick dinner options!" Yes, yes, yes. Whenever I can get home from picking up the boys and have dinner on the table in less than 30 minutes, I'm a happy gal. They can get started on homework while I head to the kitchen.

Quick dinner options are the best! Thanks for the inspiration, Amy.

The Quick Dinner Soup Swap




Stracciatella alla Romana
This is essentially Roman egg drop soup. It can be tossed together in however long it takes your stock to boil. Since I always have quarts of homemade stock in my fridge, this makes a weekly appearance in our dinner bowls. While I prefer homemade stock so that I can control the salt, it works just as well with whatever stock you have in your pantry. The cheese and eggs are whisked together and poured into the bubbling broth to make gli straccetti, or little savory, eggy rags. It's super quick, super nutritious, and super tasty. That's a weeknight dinner dream!


Ingredients serves 4
  • 1 quart chicken stock
  • 4 large eggs
  • 1/3 C grated Parmesan cheese + more for serving
  • 2 to 3 T fresh parsley, chopped
  • 2 C baby spinach
  • freshly ground salt
  • freshly ground pepper
  • freshly ground nutmeg


Procedure
In a soup pot over medium heat, bring chicken broth to a boil. Season to taste with salt and pepper. Reduce heat to a simmer.


Crack eggs into a medium mixing bowl and beat lightly with a wire whisk. Whisk in a generous pinch of salt, several twists of the pepper mill and the grated Parmesan.

Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.

Ladle the soup into individual bowls and stir parsley over each serving. Grate fresh nutmeg over the soup. Serve with more parmesan. Serve immediately.
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Comments

  1. Kathy WalkerSeptember 16, 2017 at 8:03 AM

    You always make interesting dishes. This is one that I have not experienced. It sounds delicious.

    ReplyDelete
  2. The Saucy SouthernerSeptember 16, 2017 at 8:17 AM

    Camilla, I love that you keep stock in the refrigerator! It really is perfect and great to have on hand for all sorts of cooking. I love the sound of this soup! P~

    ReplyDelete
  3. A Day in the Life on the FarmSeptember 16, 2017 at 9:49 AM

    Love Stracciatella. Yours looks wonderful, Cam.

    ReplyDelete
  4. HardlyagoddessSeptember 16, 2017 at 4:33 PM

    This is so cool- I am not sure I feel confident enough to try it but I want to- sounds great!

    ReplyDelete
  5. KarenSeptember 16, 2017 at 6:39 PM

    I love the technique with the eggs. I'm also jealous of all of your chicken stock! This is a must try.

    ReplyDelete
  6. SallyBRSeptember 17, 2017 at 4:40 PM

    One of my favorite soups, there was a restaurant in LA close to where we used to live that made a fantastic version, I ordered it every single time we went there, during the year of our sabbatical

    your post brought me nice memories!

    ReplyDelete
  7. ColleenSeptember 18, 2017 at 4:39 AM

    This sounds lovely...and I especially love the added spinach and nutmeg! - Faith, Hope, Love, & Luck - Colleen

    ReplyDelete
  8. AmySeptember 22, 2017 at 6:06 PM

    Yum! This looks so light & delicious!

    ReplyDelete

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