Makes 1 serving
If you’re looking for a feel-better soup that requires a handful of basic ingredients and comes together in less than 10 minutes, this is IT! Straciatella, or Italian egg-drop soup, is probably the most popular sick-day food in any Italian household. It’s light, comforting, flavourful, and ridiculously easy to make – the perfect thing to make in a flash for yourself or someone you love when they’re unwell. I’ve developed this recipe for a single serving because I can’t count the number of times I’ve been sick and alone, in need of sustenance, and unable or uninterested in cooking up a big batch of anything. But if you’re serving more people just double or quadruple the recipe as needed. Sure, it’s got the ubiquitous chicken broth base (store-bought or homemade, whatever you can muster) which is a fee-good food in and of itself, but it also has protein from the egg and parmesan cheese, some body and starch from the semolina, and a touch of garlic which is known to ward off bacteria (and vampires). While the garlic isn’t traditional in straciatella, I think it’s essential. I also think it’s great as a quick meal in and of itself, especially when it’s cold out. So, make sure you add this one to your repertoire, and thank me later.
What you need:
- 2 cups chicken stock
- sea salt, as desired
- 1 large egg
- 3 teaspoon semolina
- 3 turns freshly cracked black pepper
- 1 tablespoon flat leaf parsley, finely chopped
- ½ cup parmesan cheese, finely grated
- 1 pinch nutmeg (optional), freshly grated if possible
- 1 clove garlic, small
- chopped parsley
- chili flakes
- extra virgin olive oil
What you do:
- In a small saucepan bring chicken stock to a gentle boil. Carefully taste broth to check for salt level. Season lightly with sea salt as desired.
- Meanwhile, in a bowl whisk together egg, semolina, pepper, parsley, Parmesan, and nutmeg until well combined.
- While stirring the simmering broth, slowly pour in the egg mixture. Bring heat back up to a simmer and turn off after 1 minute, or once egg flecks solidify. Note: broth will go from cloudy to clear again once the egg is added and then cooks. Using a microplane, grate a small amount of the garlic clove into the soup. Season and garnish to taste. Serve immediately.