Since this amazing soup is not always on the menu at Alex Dana’s Rosebud on Rush, we decide to get you the recipe.
For those that have never had Stracciatella Soup, here is the 411:
Stracciatella Soup (from Italian stracciato, “torn apart”) is an Italian egg-drop soup usually said to be “alla Romana” (“in the style of Rome”), but also popular in Marche and Emilia Romagna.
It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle (“little shreds”) of cooked egg in the broth, which is clarified by the process.
A Recipe to Share:
1 tablespoon butter
1/2 cup chopped onion
1/2 teaspoon minced garlic
12 ounces skinless, boneless chicken breast halves – cut into strips
3 1/2 cups chicken broth
1 cup water
1 (10 ounce) package frozen chopped spinach
1/4 cup ditalini pasta
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese
- Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
- Meanwhile, whisk together eggs and both peppers.
- Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.
Rosebud on Rush is in a renovated brownstone that is the perfect setting for the harmonious Rosebud dishes served here, such as handmade pappardelle, cavatelli, as well as the renowned Rosebud standards. The famous signature martinis will round out your meal in perfect style.
You can find Rosebud on Rush at:
720 North Rush Street
Chicago, IL 60611