One of the best-known Italian soups, stracciatella, calls for beating together eggs and grated Parmesan and dropping the mixture into hot broth, where it forms raglike shapes (stracciatelle means "little rags"). In this kosher version, the cheese is omitted because of the use of chicken broth. Matzoh meal adds body that would normally come from cheese.


  • 8 cups chicken or beef broth
  • 4 eggs
  • 1 lemon
  • 1/4 teaspoon cinnamon
  • 4 tablespoons matzoh meal


In a saucepan, bring 8 cups chicken or meat broth to a boil. In a bowl, beat 4 eggs and the juice of one lemon until frothy. Then beat in 1/4 teaspoon cinnamon and 4 tablespoons matzoh meal. Pour the egg mixture into the boiling broth while stirring constantly. Simmer for 1 to 2 minutes, then serve at once in shallow soup bowls.

Serves 6

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Submitted 11/27/05.
Source: Cucina Ebraica from Chronicle Books
Submitted By: b smith