Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
0
The beauty of this soup is its simplicity, because it is mild yet flavorful. It's what my mom would make for my brother, my sister, and me when we were under the weather. It's so soothing and comforting, like a big hug. It's also great for breakfast! Simple Stracciatella 1/4 cup fine... giadzy.com

Simple Stracciatella

  • ‚Äã1/4 cup fine bread crumbs¬†
  • 3 large eggs¬†
  • 1/2 teaspoon kosher salt¬†
  • 4 cups low-sodium chicken broth¬†
  • 6 fresh thyme sprigs¬†
  • 1 garlic clove, smashed and peeled¬†
  • 1 cup freshly grated Parmigiano-Reggiano¬†
  • 1/4 cup chopped fresh basil, for garnish ¬†
Serves 4

This recipe originally appeared in Giada’s Italy. 

In a medium bowl, whisk together the bread crumbs, eggs, and 1/4 teaspoon of the salt. Set aside.

In a large saucepan, combine the broth, thyme, garlic, and the remaining 3/4 teaspoon salt with 2 cups of water. Bring to a simmer over medium heat and cook gently for 5 minutes. Remove the thyme and garlic clove with a slotted spoon and discard. With the broth at a gentle simmer, whisk in the Parmigiano-Reggiano. When the cheese has melted, stir the liquid so that it swirls.

Pour the egg mixture into the center of the swirling liquid and let it cook for 30 seconds, then give it a stir with a fork to break it up a bit. Ladle the soup into bowls and serve garnished with the basil.

Simple Stracciatella

Photo of lizzynewm

Recipe by Giada De Laurentiis

The beauty of this soup is its simplicity, because it is mild yet flavorful. It’s what my mom would make for my brother, my sister, and me when we were under the weather. It’s so soothing and comforting, like a big hug. It’s also great for breakfast!

Simple Stracciatella

Serves: 
4 people
Cooking Level: 
Prep Time
5 minutes
Cook Time
20 minutes
Inactive Time
Total Time
25 minutes

INGREDIENTS:

  • 1/4 cup fine bread crumbs
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 4 cups low-sodium chicken broth
  • 6 fresh thyme sprigs
  • 1 garlic clove smashed and peeled
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil for garnish

INSTRUCTIONS:

  • This recipe originally appeared in Giada's Italy.
  • In a medium bowl, whisk together the bread crumbs, eggs, and 1 ‚ÅÑ 4 teaspoon of the salt. Set aside.
  • In a large saucepan, combine the broth, thyme, garlic, and the remaining 3‚ÅÑ 4 teaspoon salt with 2 cups of water. Bring to a simmer over medium heat and cook gently for 5 minutes. Remove the thyme and garlic clove with a slotted spoon and discard. With the broth at a gentle simmer, whisk in the Parmigiano-Reggiano. When the cheese has melted, stir the liquid so that it swirls.
  • Pour the egg mixture into the center of the swirling liquid and let it cook for 30 seconds, then give it a stir with a fork to break it up a bit. Ladle the soup into bowls and serve garnished with the basil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Simple Stracciatella

Photo Credit: Aubrie Pick

The beauty of this soup is its simplicity, because it is mild yet flavorful. It’s what my mom would make for my brother, my sister, and me when we were under the weather. It’s so soothing and comforting, like a big hug. It’s also great for breakfast!

Simple Stracciatella

Serves: 
4 people
Cooking Level: 
Prep Time
5 minutes
Cook Time
20 minutes
Inactive Time
Total Time
25 minutes

INGREDIENTS:

  • 1/4 cup fine bread crumbs
  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 4 cups low-sodium chicken broth
  • 6 fresh thyme sprigs
  • 1 garlic clove smashed and peeled
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh basil for garnish

INSTRUCTIONS:

  • This recipe originally appeared in Giada's Italy.
  • In a medium bowl, whisk together the bread crumbs, eggs, and 1 ‚ÅÑ 4 teaspoon of the salt. Set aside.
  • In a large saucepan, combine the broth, thyme, garlic, and the remaining 3‚ÅÑ 4 teaspoon salt with 2 cups of water. Bring to a simmer over medium heat and cook gently for 5 minutes. Remove the thyme and garlic clove with a slotted spoon and discard. With the broth at a gentle simmer, whisk in the Parmigiano-Reggiano. When the cheese has melted, stir the liquid so that it swirls.
  • Pour the egg mixture into the center of the swirling liquid and let it cook for 30 seconds, then give it a stir with a fork to break it up a bit. Ladle the soup into bowls and serve garnished with the basil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra eggs? Try these recipes:

Italian Egg and Pasta Scramble

By: Giada De Laurentiis

May 2, 2018 | Total time: minutes

Pesto-Fried Egg Toast

By: The Giadzy Kitchen

Jun 11, 2021

Bacon and Salami Hash

By: Giada De Laurentiis

Jun 13, 2018 | Total time: minutes

Crab and Potato Frittata

By: Giada De Laurentiis

Jun 22, 2018 | Total time: minutes