An Italian classic, which owes its name to the frayed egg threads in the soup («straccio» is the Italian for rag).
|1||eggs size large|
|2 cups||chicken broth, low-sodium||500 mL|
|2 tbsp||Parmesan cheese, grated||6 g|
|1 tsp||Italian parsley, fresh||2 g|
|ground pepper to taste [optional]|
- In a bowl, lightly beat the egg(s) and grated Parmesan cheese. Add the grated nutmeg and freshly ground pepper to taste. Set aside.
- In a saucepan, bring the broth to a boil. Lower the heat but keep the liquid simmering for the next step:
- 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
per 1 serving (230g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin D, Vitamin K, Zinc
- Good source of :
- Niacin, Selenium
- Excellent source of :
- Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||½|
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slightlywomanmarch 17, 2012
I am allergic to eggs. So far I have not found a decent vegan "Egg" Drop Soup Recipe. There needs to be a type of Soup that uses Tofu or an "Eggless" Version