There are as many recipes for stracciatella soup as there are varieties of pasta. This is our recipe for the Italian soup made by a Scottish chef in Brunswick, Victoria. The word is used in relation to three different foods: ice cream; soft cheese; and this soup. All relate to the word straccia which means torn or shred. For the soup, egg is whisked into hot broth, creating little shreds that thread through the finished soup.
It was the thing that got us through days of packing online orders during 2020’s winter lockdown. This simple soup is our go-to when unwell, tired or just a little flat. Perfect when you want something light but nourishing.
Serves: 2 Prep time: 5 mins Cook time: 20 mins
- 30ml extra virgin olive oil (we use Mt Zero EVOO)
- 1 clove garlic – finely chopped
- 600ml organic free-range chicken stock – of course you can make your own but not essential
- 2 free-range eggs
- 60g G Cravero Parmigiano Reggiano – freshly grated
- 60g tiny dry 'soup' pasta eg riso or alphabet pasta (we don’t believe alphabet pasta has an age limit)
- salt & freshly cracked pepper
- In a medium saucepan, gently fry off the garlic in EVOO until it starts to take on colour. Be careful not to burn it which would make it bitter.
- Add stock to the pan and bring to the boil. Add in the pasta and cook as per pack instructions.
- In a small bowl, whisk your eggs then sprinkle in grated cheese and stir in. Season with salt and pepper to your liking.
- Check your pasta and if it’s al dente, lower the heat until it’s just simmering.
- Slowly pour in the egg mix, stirring it all the time so the eggs don’t scramble.
- Gently cook for 1 minute and serve with a generous drizzle of EVOO and more cheese.
- If you feel so inclined, you can always add in some spinach or parsley.
- If making your own stock, include the rinds from your Parmigiano Reggiano to enrich the flavour.
Recipe by Ian Alexander