Scallion Straciatella


  • 1 ½ cups scallions, finely chopped (about one bunch)
  • 2 tablespoons butter
  • 4 cups well-flavored chicken stock
  • 2 eggs
  • 1 tablespoon water
  • 3 tablespoons freshly grated parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      233 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 14 grams protein; 122 milligrams cholesterol; 535 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. In a two-quart saucepan sautee scallions in butter until tender but still bright green. Add chicken stock and simmer for five minutes.
  2. Beat eggs with water.
  3. Bring soup to a simmer and stir it with a fork while allowing the egg mixture to dribble into the soup slowly.
  4. Lower heat, taste for seasoning and serve with grated cheese dusted on top of each portion.

10 minutes

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