By 9 August, 2020

This delicate Italian soup takes just a few minutes to make and requires only four ingredients. You will need a good quality home-made clear chicken stock and freshly grated Parmesan for best results. As you whisk in the egg mixture, it will begin to look like torn rags (straciatella means “torn rags”).
 You can also add some finely chopped parsley, if liked.
The recipe for homemade chicken stock is below.

  • Prep Time : 15 minutes
  • Cook Time : 10 minutes
  • Yield : 3 -4



Whisk together the eggs in a bowl, add the parmesan and semolina and whisk to a creamy consistency.
Heat the stock and gradually add a cupful to the egg mixture. When the stock is boiling, pour the egg mixture in, whisking constantly until it comes back to the boil – it should be smooth but just breaking up into little flakes or threads. Remove from the heat and serve immediately in warm bowls. Season with sea salt, nutmeg and freshly ground pepper to taste.

Homemade Chicken Stock:
For a lovely clear stock, blanch the chicken bones in boiling water – wait until the water comes back to the boil then strain, discarding all the water.
Wipe the pan clean then return the bones. Cover with water and add all the other ingredients. Bring to the boil, skimming off any scum that forms on the top.
Simmer very gently for 2 – 3 hours. Strain through a sieve. Return to the pan and reduce by boiling rapidly until it yields about 1.5litres. Cool and refrigerate. Skim off any fat. Freeze in batches (or in ice cubes) for future use.

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