@315justme: Italian Stracciatella Soup Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 3 Ingredients 4 cups chicken broth or vegetable broth 2 large eggs ½ cup freshly grated Parmesan cheese 1 pinch nutmeg, optional Salt and black pepper, to taste Fresh parsley, optional for serving Extra Parmesan, optional for serving Equipment Medium saucepan Small mixing bowl Fork or whisk Ladle Measuring cups Cheese grater Soup bowls Instructions Pour the broth into a medium saucepan and bring it to a boil over medium-high heat. Use a good broth here, homemade or store-bought, because this soup has very few ingredients and the broth is the main flavor. While the broth heats, crack the eggs into a small bowl. Add the freshly grated Parmesan and a tiny pinch of nutmeg if using. Beat everything well with a fork until the mixture looks smooth and combined. Once the broth is boiling, lower the heat slightly so it stays at a gentle boil, not a wild rolling boil. Slowly pour the egg mixture into the hot broth while stirring with a fork or whisk. Keep stirring gently for about 1 to 2 minutes. The eggs will cook almost immediately and form soft little shreds, or “stracciatelle.” Don’t overcook it, because the texture should stay delicate, not rubbery. Taste the soup before adding salt. Parmesan and broth can already be salty, so adjust only at the end. Add black pepper and a little fresh parsley if you like. Serve hot right away with extra Parmesan on top. This is one of those soups that should go from pot to bowl fast (simple food is best when it’s fresh). Tips Use freshly grated Parmesan, not the powdered kind. It melts better and tastes much richer. Don’t pour the eggs in all at once without stirring, or you’ll get big clumps instead of soft ribbons. A pinch of nutmeg is optional, but very traditional and gives the soup a warm, cozy flavor. For a heartier bowl, you can add baby spinach, tiny pasta, or cooked chicken, but the classic version stays very simple. Nutrition, approx. per serving Calories: about 159 Protein: about 12 g Carbs: low Fat: moderate from eggs and cheese Storage This soup is best served fresh. If you have leftovers, keep them in the fridge for 1 day and reheat gently over low heat. Don’t boil it hard when reheating, or the egg ribbons can turn tough. #soupseason #Italianfavorites #phototrend #recipes2026 #May2026

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Tuesday 05 May 2026 17:36:17 GMT