Italian · soup
Stracciatella in Brodo
Stracciatella in Brodo reads umami 6.3, salinity 5.9 and citrus 4.7 on Palate's 0–10 flavor X-ray — a Italian soup, about 12 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.2 / 10
- Sweet & Fruity — 1.9 / 10
- Sour & Bright — 5.6 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 5.1 / 10
- Aromatic & Spice — 2.2 / 10
The measured notes (of 18)
Umami 6.3 · Salinity 5.9 · Citrus 4.7 · Richness 4.5 · Sourness 2.8 · Funk & Ferment 2.7 · Nutty 2.1 · Floral 1.9 · Warm Spice 1.8 · Sweetness 1.5 · Fruity 1.4 · Herbaceous 1.0 · Bitterness 1.0 · Heat 0.8 · Earthy 0.7
What's in it (8)
- 6 cups rich homemade capon
- 3 eggs
- 2 oz Parmigiano-Reggiano, finely grated
- 2 tbsp fine semolina
- 1/4 tsp nutmeg
- 1 tsp lemon zest
- salt to taste
- 1/4 tsp black pepper
Time & effort: about 12 min (8 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 463.3 kcal, 3.3 g protein, 45.3 g fat, 10.5 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Beat eggs with Parmigiano, a little semolina, nutmeg, and lemon zest to make a smooth mixture.
- Bring the clear broth to a rolling boil, then pour in the egg mixture in a thin stream while stirring continuously in circles with a fork to create ragged shreds.
- Season and serve immediately in warm bowls.
Dishes with a similar flavor shape
- Crispy Prosciutto-Wrapped Chicken with Fontina — Italian-American
- Saltimbocca alla Romana — Italian
- Pork Milanese with Arugula Salad — Italian-American
- Arroz Chaufa de Pollo — Peruvian
- La Genovese (Ragù di Cipolle) — Italian · Naples
Keep reading: what umami, salinity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.