Stracciatelle in broth with sorrel from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 158) by Judy Rodgers

  • semolina
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute Parmigiano Reggiano cheese for pecorino Romano cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmigiano Reggiano cheese for pecorino Romano cheese.

  • Zosia on July 23, 2018

    Loved the freshness and tang that the sorrel added to this soup.

  • sfcarole on February 04, 2013

    Easy and delicious comfort-food soup. You can sub parmesan for the grated pecorino, and spinach for the sorrel. If you had some mini-meatballs in the freezer you could add those for a heartier soup that might appeal to kids.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.