Stracciatelle gets its name from the ragged (stracciata in Italian) appearance of the eggs in this traditional soup. Serve with crostini topped with flaked tuna, endive, scallion, and parsley.
- Servings: 6
Source: Martha Stewart Living, April 2003
- 6 cups homemade or low-sodium canned chicken stock
- 4 large eggs, lightly beaten
- 2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish
- 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
- Coarse salt and freshly ground pepper
In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
In a medium bowl, whisk together eggs and parsley. Using a fork, stir stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.