Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Using an immersion blender or regular blender, blend the soup until smooth.
4. In a small bowl, whisk together eggs, Parmesan cheese, and chopped parsley.
5. Slowly pour the egg mixture into the soup while stirring gently.
6. Cook for an additional 5 minutes until the egg is cooked through.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 16g
Protein: 9g
Sodium: 900mg
Fiber: 4g
Sugar: 9g
Substitutions for ingredients:
- Fresh basil and oregano can be used instead of dried.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced vegetables such as carrots, celery, and zucchini to the soup for extra nutrition.
Tips and tricks:
- Be sure to whisk the egg mixture well before adding it to the soup to prevent clumps.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste by adding more salt, pepper, or herbs as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Croutons
- Shredded Parmesan cheese
- Fresh basil leaves
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the egg mixture forms clumps, blend the soup again until smooth.
Food safety advice:
- Be sure to cook the soup until the egg is fully cooked to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato Stracciatella Soup is a classic Italian soup that originated in Rome. The name "stracciatella" means "little rags" in Italian, referring to the egg mixture that is added to the soup to create small, ragged pieces.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes, with a creamy texture from the egg mixture.
Serving suggestions:
Serve this soup as a first course for a dinner party or as a light lunch with a side salad.
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Region: Italian