A Recipe for Egg and Cheese Soup
Egg and cheese soup is a dish that originates from Italy, where it is called ‘stracciatella’. The name is derived from the verb ‘stracciare’, which means “to shred”. Preparing the dish involves pouring an egg and cheese mixture made into a simmering meat broth, causing shreds to form. The soup is particularly popular in the Lazio region of Central Italy, where traditionally it is served as a starter for Easter lunch. However, the soup is also enjoyed by many Italians across the whole of the country as a snack. It is documented that Italians have been eating stracciatella, if not something very similar, since the 15th century.
Here’s a simple recipe to follow for an Italian take on nutritious fast food:
Egg and Cheese Soup
Ingredients
3 eggs
3 tbsp (45 ml) fine semolina
6 tbsp (90 ml) Parmesan cheese, freshly grated
Pinch of nutmeg
2 ½ pints (1.5 litres) meat or chicken stock
Salt and ground black pepper, to taste
Garnish
Parsley, freshly chopped
Tad of Parmesan, grated
Method
Step 1 – Beat the eggs in a bowl, then add and beat in the semolina and cheese. Add the nutmeg, then beat in 8 fl oz (250 ml) of the stock. Set aside the mixture in a jug.
Step 2 – Pour the remaining stock into a large pan, stir and heat as necessary, until it reaches a gentle simmer.
Step 3 – A few minutes before serving the soup, whisk the egg mixture into the hot stock. Raise the heat gently, bringing it close to the boil. Season with salt and pepper and cook for 3 – 4 minutes.
Step 4 – Ladle the hot soup into the bowls and garnish with the fresh parsley and a tad of grated Parmesan cheese.
Serve with rounds of toasted white crusty bread or ciabatta.
Serves 6 – each serving has approximately 280 kcal, 5 g Protein, Carbohydrate 30 g, Fat 18 g, Fibre 1 g.
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