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stracciatella with breadcrumbs
Stracciatella (with breadcrumbs, eggs, Parmesan cheese, parsley and lemon zest)
Originated from: Marche, Italy
Occasion: Any time
Contributed by: Micheline De Gerolomo (her mother's recipe)

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8 cups chicken broth
4 large eggs, beaten
1/2 cup home-made (plain) breadcrumbs
1/4 cup Parmesan cheese, grated
1 tablespoon parsley, chopped
Zest of 1/2 lemon, finely grated


o Make chicken broth.

o Beat eggs.

o Add Parmesan cheese, breadcrumbs, grated lemon zest and chopped parsley to the beaten eggs. Mix well.

o Bring chicken broth to boil.

o Stir in mixture, stirring constantly, until the eggs are cooked.

o Serve warm.


Photo: Mary Melfi

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