Rustic Stracciatella Soup
Doesn’t look too pretty, but has the most comforting feeling in the world.
When thinking of herbs like thyme, oregano, or bay leaves, a lamb roast or chicken stew come to mind. They are used more for seasoning or marinating than for accenting a soup. But when you think about it, teas are essentially herb infusions and we drink those. So why not try them out for a soup?
Thanks to Rosh Hashana, many traditional Jewish products were on sale in the supermarket a few weeks ago. Foods like Matzo bread, flour, Matzo balls, broths, and and egg noodles were bountiful. I grabbed two packages of egg noodles and saved them for a rainy day. Which was tonight. And the quickest way to be comforted and get nutrients is stracciatella soup.
“Stracciatella” comes from stracciatelle, meaning “little shreds.” When you drizzle in scrambled egg yolks, they clump up and turn into little shreds when beat with a fork. I didn’t do the fork thing, so mine clumped up rather than shredded. In traditional catering halls, Stracciatella soup is a popular choice for dinner parties and usually served with a clear broth and tortellini filled with meat.
Rustic Stracciatella Soup
From my grandparent’s backwards country cooking, I decided to give a spin on the dish. Here’s one of my versions:
RUSTIC STRACIATELLA SOUP with HERBS
4 cups of water
2 cups egg noodles
2 eggs, scrambled
1 packet or cube of chicken boullion
1 tsp of dried thyme
1 tsp of dried parsley
1 tsp of dried oregano
2 bay leaves
salt and pepper to taste
1. After boiling the water, add the egg noodles and chicken boullion.
2. Add the thyme, parsley, oregano, and bay leaves to the noodles.
3. While the noodles are boiling, beat the eggs while incorporating a sprinkling of salt and pepper.
4. When the noodles are almost cooked, drizzle in the egg mixture.
5. Beat the mixture in the soup with a fork until they turn into shreds.
6. Lower the heat and simmer for an other 5 minutes until eggs are cooked. Serve hot.
Rustic Stracciatella Soup
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