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Stracciatella soup

Published: 30 Aug 17
Updated: 18 Mar 24

Fresh parsley and lemon add extra zing to flavoursome chicken stock to produce a simple Italian soup, ready in only 10 minutes. We guarantee you’ll make this lunch or easy starter recipe time and again.

Easy
July 2017

Test kitchen approved

Serves 2 as a starter or light lunch
Hands-on time 10 min

Nutrition: per serving

Calories: 194kcals
Fat: 13.4g (6.6g saturated)
Protein: 17g
Carbohydrates: 1.2g (0.6g sugars)
Fibre: 0.8g
Salt: 1.2g

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Ingredients

500ml good quality chicken stock (ideally homemade)
1 small garlic clove, finely sliced
Small bunch fresh flatleaf parsley, leaves roughly chopped, a few stalks reserved
2 free-range eggs, beaten
Grated zest and juice ½ lemon
50g parmesan, grated into strands on a box grater, plus extra to serve

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Method

Put the chicken stock,garlic and a few parsley stalks in a saucepan and gently warm for 5 minutes. Turn up the heat and bring up to the boil.
Season the beaten eggs with black pepper and a pinch of salt, then pour into the soup and allow to set for 30 seconds. Stir the egg to create thin, pasta-like strands.
Take off the heat and add the lemon zest and juice, most of the parmesan and most of the parsley leaves. Season, then serve scattered with extra parmesan and the remaining parsley leaves.