Roman Stracciatella Soup

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It is winter time, and that means that my family is eating lots of meals prepared from food that I canned over spring, summer, and fall. I found this amazing looking soup called Roman Stracciatella on Tasting Table. Roman Stracciatella is an Italian soup that contains shredded egg similar to what you would find in egg drop soup at your favorite Chinese take out place.

I changed up the seasoning from the original Roman Stracciatella to accommodate the flavors preferred by family. I also added canned tomatoes to add some more bulk and vitamins to this soup. This soup pairs well with a simple grilled cheese sandwich on a cold winter night when you need a fast meal.

While I loved this soup along with Miss Bubbles, the men of the family were not fans of this soup. Dr. Lazy Palate is not a fan of tomato based soups, and he found the hard cheeses in this recipe to be too flavorful. Basically, this recipe was too gourmet for his simple palate. Little BBQ said he did not like the texture of the egg which is odd because he loves egg drop soup. I think if you enjoy Italian flavors and tomato soup, then you will love this recipe. Otherwise I would recommend skipping this delicious soup.



Ingredients (serves 4 lunch size servings)modified from Brandon McGlamery on Tasting Table

• 6 cups of chicken or vegetable broth (I used homemade)
• 1 sprig thyme (my sprigs were about 4 inches long)
• 2 sprigs oregano
• 1 clove garlic, minced
• 1 bay leaf
• 1 pint jar of canned tomatoes, chopped and juice reserved 
• 2 large eggs
• 2 tbsp Parmesan cheese, shredded
• 2 tbsp Asiago cheese, shredded
• 1 lemon, quartered

Directions

1. Simmer the broth, thyme, oregano, garlic, and bay leaf in a medium sauce pot for 20 minutes.
2. Remove the thyme, oregano, and bay leaf from the soup.
3. Add the chopped tomatoes and juice to the soup. Bring back up to a simmer.
4. Whisk the eggs and cheese together in a small bowl until well mixed.
5. Slowly whisk the egg mixture into the hot soup.
6. Whisk the soup until the eggs are fully set, about 30 seconds to 1 minute.
7. Ladle the hot soup into 4 bowls.
8. Squeeze fresh lemon juice into each bowl of soup. Serve immediately.