"Stracciatella"

"Stracciatella"

Egg-Drop Soup.

An Italian classic, which owes its name to the frayed egg threads in the soup («straccio» is the Italian for rag).

2 servings
Preparation 3 min
Cooking 5 min

60 calories per serving 


Ingredients

1 eggs size large    
2 cups chicken broth   500 mL
2 tbsp Parmesan cheese, grated   6 g
1 pinch nutmeg    
1 tsp Italian parsley, fresh   2 g
  ground pepper to taste    

Method

  1. In a bowl, lightly beat the egg(s) and grated Parmesan cheese. Add the grated nutmeg and freshly ground pepper to taste. Set aside.
  2. In a saucepan, bring the broth to a boil. Lower the heat but keep the liquid simmering for the next step:
  3. While stirring the broth slowly in one direction, gradually add the egg(s) in a steady stream. The egg(s) will coagulate and feather. Garnish each bowl with chopped parsley and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (230g)

Amount

% DV*

* DV = Daily Value

Calories

60

Fat

3.5 g

6 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

100 mg

Sodium

730 mg

30 %

Carbohydrate

2 g

1 %

Fibre

0 g

0 %

Sugars

0 g

Protein

5 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

6 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Sugar
Source of :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin K
Good source of :
Selenium, Vitamin B12

More info


This recipe is in the following categories: Eggs | Soups | Diabetes-friendly | Halal | Italian

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