Roman egg-drop soup (Stracciatella) from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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

  • GiselleMarie on May 07, 2022

    I was hoping for something more flavorful. I added a teaspoon of salt, 1/8-1/4 teaspoon pepper, and a teaspoon of granulated onion (Badia cebolla granulada), the latter of which finally elevated this soup to a fairly decent level. Does anyone know how better to season Sracciatella so it tastes richer? I love its simplicity but I’m repeatedly disappointed by its blandness.

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