Stracciatella I

    15 mins

    This is a quick and easy recipe!

    15 people made this

    Serves: 4 

    • 2 (400ml) cans chicken broth
    • 1/2 cup (125ml) water
    • 1/4 cup (25g) ditalini pasta
    • 2 tablespoons grated Romano cheese
    • 1 tablespoon snipped fresh parsley
    • 1 pinch ground nutmeg
    • 1 egg, beaten

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.
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    Reviews in English (13)


    I love stracciatella - and this is fairly close to what I am used to making. Instead of adding pasta, however, we usually add around 3 or 4 eggs and - this sounds wierd, but - spinach! Once the spinach has wilted in the soup, I add the cheese, and I usually add a generous handful of romano and a dash of salt and pepper. With these changes not only do you have an extremely healthy soup, you have a delicious one!  -  06 Mar 2008  (Review from Allrecipes US | Canada)


    What a great, easy, nourishing soup! I followed the recipe exactly except used orzo instead of ditalini and parm instead of romano. I can only imagine how much better it would be with homemade chicken stock. And I think some minced scallions or chives would be a great addition.  -  24 Aug 2010  (Review from Allrecipes US | Canada)


    This is one of my favorite soups that my grandmother used to make all the time. I took her variations on it though: I omitted the pasta, and I added spinach, carrots and peas. It is a pretty incredible soup and super easy!  -  12 Apr 2009  (Review from Allrecipes US | Canada)

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