No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (533g) Recipe makes 4 servings
Calories 217
Calories from Fat 78		(35%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 170mg		56%
Sodium 1293mg		53%
Potassium 458mg		13%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 0.5g	1%
	Sugars 4.1g
Protein 16.8g		33%
detailed view... how is this calculated?

Roman Rag Soup - Stracciatella

Recipe #397319 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sweet PQ?
Nov 1, 2009

This version of stracciatella is a bit different from the others on this site already. It uses 2 kinds of broth, and the "rags" are made slightly different. It makes a very economical soup in very little time.

SERVES 4 -6 (change servings and units)

Ingredients

4 cups chicken stock
4 cups beef stock
salt & pepper

RAGS

3 eggs, beaten
4 tablespoons semolina (or regular flour)
4 tablespoons parmesan cheese (freshy grated is best)
1 teaspoon lemon zest (very fine)
1 pinch salt

Directions

1
Mix stocks together in a large pot & bring to a simmer. Season to taste with salt & pepper.
2
Meanwhile, make the rags. Beat the eggs, semolina and parmesan together. Add the lemon peel and salt and 1/4 cup of the soup stock.
3
Remove the pot of simmering stock from the heat & pour the "rag" batter into the soup in a thin stream, pouring carefully over the surface of the soup.
4
Return the pot to the heat & stir with a wooden spoon. Simmer until the batter cooks & turns into "rags" (about 2 minutes. Serve hot.
5
Garnish with fresh parmesan and parsley.