Tomato Stracciatella
Published July 26, 2011
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
3 to 4 plump garlic cloves, minced
1 14-ounce can chopped tomatoes, or 1 ½ cups grated tomatoes
Salt to taste
1 basil sprig
2 quarts vegetable broth or chicken stock
4 eggs
¼ cup bread crumbs or semolina
6 tablespoons freshly grated Parmesan
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or chives
Freshly ground pepper
Optional: Cooked soup pasta for serving
Nutritional analysis per serving (6 servings)
45 grams carbs; 113 milligrams cholesterol; 321 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 4 grams fiber; 1091 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the garlic. Stir until fragrant, about 30 seconds. Add the tomatoes and basil sprig. Cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Season to taste, and add the vegetable or chicken stock. Bring to a simmer, cover and simmer 20 minutes. Season to taste with salt and pepper.
- Step 2
In a large mixing bowl, beat together the eggs, bread crumbs or semolina, Parmesan, parsley and basil or chives. Beat until frothy.
- Step 3
Bring the soup to a boil, and slowly drizzle in a thin stream of the egg mixture, stirring constantly. After the mixture has been added, reduce the heat and simmer five minutes. Taste and adjust seasonings. Add a spoonful of cooked soup pasta to the bowl if desired.
Advance preparation:You can make this through Step 1 up to a day ahead of serving and refrigerate it. Bring it back to a simmer, and proceed with Step 2.
Private Notes
Comments
2 cups broth, large tomato chopped( no need to dirty a grater),4 garlic,2 eggs,2 tbs semolina, 4-5 tbs parmesan,2 tbs basil and parsley, big pinch chili flakes-ie., more flavorings. Makes 3 large servings
REALLY GOOD
CORRECTION TO PREVIOUS POST:
1 quart broth
It seemed like an awful lot of broth and not enough tomatoes. It is impossible to drizzle in the egg stuff, which is awfully thick. You just try to spoon it in bit by bit.
Excellent. I agree with other notes. Use less broth or more tomatoes. I doubled tomatoes (canned diced was good texture) and added 14 oz puree pumpkin. I added a bit of water to the egg/bread crumb/parm/herb mix poured it in slowly while whisking it in (no scrambled egg). The soup was thickish in the end. Not quite a potato soup thickness but close. I will make this again and yes! add the pumpkin.
Yes, delicious. I added a few tablespoons of water to thin the egg mixture so it drizzled better. Next time, I will use tomato puree instead of diced. I also cooked orzo in the soup, by adding it after 15 minutes of simmering, 9 minutes before the soup was done.
I added some cooked carrots, green beans and broccoli that I had left over from last night's dinner. I cut them in very small dice. It was a delicious soup for cold night.