The word “stracciatella” has three distinct meanings in Italian. The most popular one, perhaps, is a creamy gelato with ribbons of dark chocolate dancing in every scoop. The second is another popular option: cheese. Scraps of mozzarella are mixed with cream, forming what can be most commonly found on the inside of a ball of burrata. The final meaning, and the one that started it all, is a warm brothy soup that is strewn with strands of a cheesy egg mixture. It’s comfort in a bowl.
“Stracciatella” translates to “little rags” or “little shreds” in Italian. While this is not exactly the most appetizing translation, it makes sense visually in each of these namesake recipes. The original stracciatella was named after the eggs, poured slowly into the broth while being stirred, forming little strands (or shreds) while they cook. It’s a smart and simple way to use broth (particularly homemade) and is an easy meal that can be made with ingredients you likely already have on hand. I hope you love it as much as I do.
This recipe was developed for Delish Magazine. The full recipe and a lovely video of me making the recipe can be found here.