Chef John. Your voice is the stress relief a lot of us love to hear. The recipe, sometimes, is secondary. Your just so upbeat. Maybe it's the reason I have tried so many of your recipes. You always make it sound so possible. And yes, I now have herbs growing on the window sill.
Woke up with the flu and nothing in the house but eggs and chicken broth. Just made this and it is AMAZING. Really was not expecting the broth to take on some of the cheese flavor. Feeling better already
dear chef John I'm a mother of three children I don't normally leave comments here but let me just tell you your recipes are filling my recent 'cook book' which I intend to pass on to my daughter. In addition to the memories of us making your recipes,.... So thank you so much and please keep them coming.....
I lived in Italy for 4 years when I was a kid and attended kindergarten there. We were served this soup quite often. In fact, I don't remember not having soup as a meal there lol.
You know what, Chef John - your food may make bad days better, but your videos do the trick on their own. I can't not smile while watching your videos. #Freakishlysmallspoon
For anyone who doesn't have semolina but still wants to give this a try: breadcrumbs work just fine too! Seriously, all you need is the eggs, cheese and breadcrumbs. It's still crazy delicious (and way cheaper)
I had minor surgery this morning, and there's nobody here to fix supper for me. Since I knew this was happening, I already bought the ingredients for this soup, and I'll be making it for myself later. ~*fingers crossed*~ It looks so comforting; I think it will be perfect.
I'll watch Chef John's videos just for the entertaining and uplifting delivery (and this one does not disappoint), even if I have no intention of making the recipe. But then by the end, I'm hungry...
you're reading my mind chef John! I've been looking for a delish recipe like this for a few days. this household is sickly and this stuff makes us feel so much better! Thank you!
Chef John it is now 11:42 pm. I wished now I had clicked on your video 42 minutes ago. I think I would have made almost a quart's worth. Instead of eating those lousy oatmeal cookies so late at night. Thank you for making this delicious Italian budget friendly soup. I am going to make this on Saturday afternoon.
Love the simplicity of old-fashioned recipes like this. Not much better than a warm bowl of soup and crusty bread. I love your videos and your narration! Erin
+THunderJElly666 Julia Child had the the comedy and enthusiasm, hilariously accentuated by her clueless cooking. I think Chef is just as entertaining, with the bonus that you learn how to cook something edible.
Thanks for all your recepies! Not only do they tast really good, your videos also brighten up the day by your really decent and charming humor. Thanks from Germany.
Beautiful recipe, beautiful ingredients. The DLR nod absolutely made my night! Thanks so much for the simple recipe that I can pass on to so many friends.
Thanks Chef John. Your videos always brighten my day or well since I'm about to go to bed my tomorrow. Keep it up soldier. All the world will soon surrender to your gourmet perfections or confections whichever comes first.
LOL I love your narration of this video! It made my day. it makes one of those days all the better just watching the video. Thank you! I'm excited to try it out.
When I lived in L A metro, I used to eat this soup in a restaurant in Marina del Rey. They didn’t use flour, but used pastitso (rice shaped pasta) and it looked nicer and tasted great!
My Nana did laundry on Tuesday every Tuesday. Tuesday lunch was flour and eggs salt and pepper stirred together in simmering milk and about 5 lb of butter. You just can't judge someone else's comfort food LOL. On a more serious note I make the soup all the time with one change which is optional but I add lemon juice to the broth
That is some very fine looking comfort food. I am glad that we have many great shops where I live in Canada, that have really great ingredients. It is easy to make great food.
My grandmother's family was from the Marches. She made straciatella soup similar to this. She made her chicken soup first from scratch and then using the inside of her own, day or so old, home made Italian bread (no crust), she'd take about a cup or so mixed with beaten eggs and a lot of Parm/Reg cheese. The batter was like a pancake batter, not too thin, not too thick. She'd strain her sou and bring it to a boil adding the batter with a slotted spoon stirring as she added. The batter expands like a fluffy popcorn. Chef John try this.. out of this world as a very light appetizer soup.
Great recipe, I can't wait to give it a try. I'll also add the olive oil, not because the soup needs fat, it does have three fatty egg yolks, but because the olive oil will add another layer of flavor.
This soup looks delicious, and after reading some of these comments, I really need some now, lol. I heard the Roth comment from you, and quickly wondered where on earth you were going with that... you didn't disappoint!
I have stumbled upon something extra special here... Great presentation, hilarious, smart solutions, great technique, and the food looks fabulous. Thank you. FYI, found this channel while searching for Beef on Weck. Scotch eggs were next because they looked beautiful. It was after that I subscribed.
I added a little shake of cayenne to my pot roast, wanting to spread my wings and fly. Forgot to account for the flavor changing as it sat, and by the next day my pot roast was too spicy for me. I'll never forget this, Chef John.
You are one of America's great philosophers or at least psychologists, better than say Dr. Joyce Brothers. Gastronomy as a key to philosophical happiness. Plus everything is good enough to eat, quoting my friend Asher.
I was just looking for a traditional Chinese version of egg drop but then I saw this and thought, "I've gotta watch this. I need to hear Chef John's magnificent voice."
Mum makes this in winter or else instead of eggs she makes it with rice and a handful of peas. Absolutely divine, and she always makes the chicken broth (stock?) from scratch rather than the packet stuff - "that's sacrilege" as she would say : )
Counting the days until I can move from college house-sharing into a place with a nice, big kitchen all to my own. And maybe family. But mostly mine. Something to look forward to!
Does he have italian origins? I'm italian and I feel strange using the recipes of an american chef, but he's very very good, better than many italian chefs. I really like the fact that he uses very good quality italian ingredients and he doesn't americanize traditional italian foods.
Chef John, this looks soooo comforting and good! I'm going to try it for sure. Do you think you'll do a video for the ice cream version of stracciatella as well? I am dying to find out how to make it, and I trust your videos to show me how to do it right! ♡
+Ricky909 I like to make ramen omelettes. Par boil some ramen till it begins to separate, but is still wiggly, and drain off the water. scramble some eggs with salt and the seasoning packet. Standard omelette procedure, with the ramen as the filling.
You know, poor people's food is the what some snobs call "classical food". It's always good and it's always comforting. I grew up in a rather poor Brazilian familiy and I'm all about traditional comfort food.
These are a lot of things for one who has nothing to eat in the house . . .But most of are things a lot of people just tend to hae lying around I guess. It is really interesting to compare with the cantonese egg drop soup which is even simpler still. You need only scallion, cornstarch, egg, salt and either a broth/stock or water. I tend to use a small piece of kombu to add umami similarly to how broth would do it.
Is this anything like chinese egg drop soup? It looks super good to me. Im going to try this. Chef John would you please make chinese egg drop soup one in a video please. Thanks for your time sorry for any spelling error's o've been drinking. lol Have a great day.
Is stracciatella not also a flavor of gelato? Because I would not want to get the two confused. A cold, cream-based dessert and a warm bowl of egg soup are the closest things I can think of to culinary opposites.
Ok I can’t remember the name but there is a similar Italian soup where they add breadcrumbs and push it through a colander. Do you think I should use all 3 eggs or just 2 I’m trying to remember from when I was a kid
another goodie: Chef John Chef John help! there are lots of recipes on YT to use pulp from the juicer, most of them quite horrible. What do you do with your pulp CJ, other than garnish the compost heap?
Chef John: I hope that you will make waterzooi ( en.wikipedia.org/wiki/Waterzooi ), a Flemish-Belgian comfort soup, some time. I had it in Brussels once, and my memory of the dish lingers.
I never realized how annoyed I was to see all these mugging celebrity chefs until I discovered your series, I am grateful for the food-centered format and will never go back.
Check out the recipe: www.allrecipes.com/Recipe/246528/Stracciatella-Soup/
I'm going to add chopped green onions and mushrooms because I'm the Betty Boop of my Italian soup.
+Kathleen Craig Boop oop a doop!
+Kathleen Craig LOL!!!! Love it.
Good one! And be like Fred and serve the soup with some really good bread.
sounds delish!
+Kathleen Craig What kind of mushrooms do you use?
Chef John. Your voice is the stress relief a lot of us love to hear. The recipe, sometimes, is secondary. Your just so upbeat. Maybe it's the reason I have tried so many of your recipes. You always make it sound so possible. And yes, I now have herbs growing on the window sill.
So…. Nostalgic. So reminiscent. Love stracciatella soup.
Pretty much the same recipe my Grandma made for 5000 years, LOL. Classic. Very satisfying. Thank you.
Woke up with the flu and nothing in the house but eggs and chicken broth. Just made this and it is AMAZING. Really was not expecting the broth to take on some of the cheese flavor. Feeling better already
dear chef John I'm a mother of three children I don't normally leave comments here but let me just tell you your recipes are filling my recent 'cook book' which I intend to pass on to my daughter. In addition to the memories of us making your recipes,.... So thank you so much and please keep them coming.....
I lived in Italy for 4 years when I was a kid and attended kindergarten there. We were served this soup quite often. In fact, I don't remember not having soup as a meal there lol.
You know what, Chef John - your food may make bad days better, but your videos do the trick on their own. I can't not smile while watching your videos. #Freakishlysmallspoon
For anyone who doesn't have semolina but still wants to give this a try: breadcrumbs work just fine too! Seriously, all you need is the eggs, cheese and breadcrumbs. It's still crazy delicious (and way cheaper)
Emma Bond that was a huge relief for me, thanks for the tip!
I just use egg and grated cheese
Thank you so much!! I needed to see this! I do t have semolina flour 😅
I had minor surgery this morning, and there's nobody here to fix supper for me. Since I knew this was happening, I already bought the ingredients for this soup, and I'll be making it for myself later. ~*fingers crossed*~ It looks so comforting; I think it will be perfect.
I'll watch Chef John's videos just for the entertaining and uplifting delivery (and this one does not disappoint), even if I have no intention of making the recipe. But then by the end, I'm hungry...
you're reading my mind chef John! I've been looking for a delish recipe like this for a few days. this household is sickly and this stuff makes us feel so much better! Thank you!
Chef John, your moderator voice and fun words make your cooking & baking videos extra special!
Chef John it is now 11:42 pm. I wished now I had clicked on your video 42 minutes ago. I think I would have made almost a quart's worth. Instead of eating those lousy oatmeal cookies so late at night. Thank you for making this delicious Italian budget friendly soup. I am going to make this on Saturday afternoon.
Love the simplicity of old-fashioned recipes like this. Not much better than a warm bowl of soup and crusty bread. I love your videos and your narration! Erin
"you are, after all, the David Lee Roth of your raggedy broth"
bravo.
I like "..heard what I was Stracciatella ya". lol
chef, I'm just wondering, Do you think up your jokes before filming or are you just naturally a comedic genius?
+THunderJElly666 Both
+THunderJElly666
Julia Child had the the comedy and enthusiasm, hilariously accentuated by her clueless cooking.
I think Chef is just as entertaining, with the bonus that you learn how to cook something edible.
+Farley Hill Hey wait a minute, Julia Child was not clueless about cooking.
I enjoy your straightforward explanations! Also the videography here is really great - watching this feels like you're doing it yourself! Thank you
Tried this with ground Italian sausage, amazing and so simple! Thanks again Chef John, out of the ball park again!
Thanks for all your recepies! Not only do they tast really good, your videos also brighten up the day by your really decent and charming humor. Thanks from Germany.
Beautiful recipe, beautiful ingredients. The DLR nod absolutely made my night! Thanks so much for the simple recipe that I can pass on to so many friends.
I'm having one of those day right now!!! And I decided to watch foodwishes because that always makes me feel beter!!! chef john you da bomb
Food Wishes is now officially my therapist.
Thanks Chef John. Your videos always brighten my day or well since I'm about to go to bed my tomorrow. Keep it up soldier. All the world will soon surrender to your gourmet perfections or confections whichever comes first.
LOL I love your narration of this video! It made my day. it makes one of those days all the better just watching the video. Thank you! I'm excited to try it out.
I really needed a "one of those days" recipes - thank you chef John!
When I lived in L A metro, I used to eat this soup in a restaurant in Marina del Rey. They didn’t use flour, but used pastitso (rice shaped pasta) and it looked nicer and tasted great!
I've made this a couple times now. And once you get past the weird appearance, it really is just great! Very comforting.
I made this tonight and it was life-changing!!
Chef John, I want you to star in your own major motion picture. I'd pay thousands. Trillions even.
+Derek Lang I second that haha
+Derek Lang That would be dope.
+Derek Lang I think he would make a great "food inspector Cluso'". (or Inspector Crescent').
but we cant see
his face like the lady from power puff girls
+Anthony Ingram he did a q&a with his face in
I made this tonight and in the words of Rachael Ray, this soup dish was Delish!
It must be the Lenten season. This brings back memories, not fond ones but memories none the less.
I had this at a restaurant a little while ago, and I'm so glad you gave us a recipe! Yay!
My Nana did laundry on Tuesday every Tuesday. Tuesday lunch was flour and eggs salt and pepper stirred together in simmering milk and about 5 lb of butter. You just can't judge someone else's comfort food LOL. On a more serious note I make the soup all the time with one change which is optional but I add lemon juice to the broth
Became addicted to this videos, thanks chef John, and your glorious puns!
what a good narrator . THE SAME TONALITY FOR ALMOST EVERY SENTENCE FFS
Italian comfort food! I love this soup. My Mom used add some Parmesan cheese & cooked Orzo.. So good.
That is some very fine looking comfort food. I am glad that we have many great shops where I live in Canada, that have really great ingredients. It is easy to make great food.
I love Stracciatella.
Nice job.
so many Italian foods on your channel its amazing. also the puns spices things up
This stuff is great with some pastina to absorb some of the broth.
My grandmother's family was from the Marches. She made straciatella soup similar to this. She made her chicken soup first from scratch and then using the inside of her own, day or so old, home made Italian bread (no crust), she'd take about a cup or so mixed with beaten eggs and a lot of Parm/Reg cheese. The batter was like a pancake batter, not too thin, not too thick. She'd strain her sou and bring it to a boil adding the batter with a slotted spoon stirring as she added. The batter expands like a fluffy popcorn. Chef John try this.. out of this world as a very light appetizer soup.
Sounds easy and delicious!
Just made this and it was delish! Thank u Chef John!
Chef John, Made it and loved it! Huge follower of your video's and humor!Thanks, Rick
A bad assed recipe for "those days" - chef John! Love it!!
Yep making this tonight, even though it's 90 and humid where I'm at.
Great recipe, I can't wait to give it a try. I'll also add the olive oil, not because the soup needs fat, it does have three fatty egg yolks, but because the olive oil will add another layer of flavor.
Add some lemon zest (quite a bit) and you will be amazed. That's what my Italian grandmother did.. it brings it to a new level.
This soup looks delicious, and after reading some of these comments, I really need some now, lol. I heard the Roth comment from you, and quickly wondered where on earth you were going with that... you didn't disappoint!
I have stumbled upon something extra special here... Great presentation, hilarious, smart solutions, great technique, and the food looks fabulous. Thank you. FYI, found this channel while searching for Beef on Weck. Scotch eggs were next because they looked beautiful. It was after that I subscribed.
I added a little shake of cayenne to my pot roast, wanting to spread my wings and fly. Forgot to account for the flavor changing as it sat, and by the next day my pot roast was too spicy for me. I'll never forget this, Chef John.
I really appreciate that you add a pinch of cayenne to everything you can. I do the same & it's nice to know I'm not the only one. :)
Oh man, i just made this and it's sooooo good, very comforting, I highly recommend it!!
This is my version of comfort food ❤️❤️❤️
Wonderful added garlic and wala.
This looks like it could easily find its way onto my top 5 list of go-to recipes.
You are one of America's great philosophers or at least psychologists, better than say Dr. Joyce Brothers. Gastronomy as a key to philosophical happiness. Plus everything is good enough to eat, quoting my friend Asher.
That baby wooden spoon made me so happy 🙈
I was just looking for a traditional Chinese version of egg drop but then I saw this and thought, "I've gotta watch this. I need to hear Chef John's magnificent voice."
When i think of Stracciatella, i think of cream and chocolate xD
I was actually expecting that haha
I love egg drop soup so I would definitely like this! Looks so comforting! TFS Chef John! :))
Very nice idea Chef . Here in Greece we have trahana. Τραχανά. Which is the same thing.
i'm italian, i grew up eating this thinking it was breadcrumbs this entire time. #mindblown
Thank you Chef John for another delicious recipe! I love your channel, and want to thank you for inspiring the creative and enthusiastic chef in me :)
Mum makes this in winter or else instead of eggs she makes it with rice and a handful of peas. Absolutely divine, and she always makes the chicken broth (stock?) from scratch rather than the packet stuff - "that's sacrilege" as she would say : )
I love watching your channel. I think you're awesome . I just got a slow cooker and would love some recipes I can cook in it.
this looks like what I'll be making tonight. I wonder if this will go well with beef broth.
Counting the days until I can move from college house-sharing into a place with a nice, big kitchen all to my own. And maybe family. But mostly mine. Something to look forward to!
Chef John, I really like the way you start your videos, Two thumbs up
Does he have italian origins? I'm italian and I feel strange using the recipes of an american chef, but he's very very good, better than many italian chefs. I really like the fact that he uses very good quality italian ingredients and he doesn't americanize traditional italian foods.
Yes i think he comes from an italian family
I actually felt pangs of guilt and Chef John's voice in my head while I was buying pre-ground nutmeg today.
Wonderful commentary! You made me laugh and enjoy the delightful food you made😊.
Chef John, this looks soooo comforting and good! I'm going to try it for sure. Do you think you'll do a video for the ice cream version of stracciatella as well? I am dying to find out how to make it, and I trust your videos to show me how to do it right! ♡
I second this, and third it.
Ah the stracciatella, is the classic dish your mamma prepares you when you're sick and you need some energy :)
I grew up in a poor family so know all about the egg drop soup lol
+RobinOrzo I know about it from the "egg drop soup" made from dumping an egg into some maruchan ramen :3
+Ricky909 I like to make ramen omelettes. Par boil some ramen till it begins to separate, but is still wiggly, and drain off the water. scramble some eggs with salt and the seasoning packet. Standard omelette procedure, with the ramen as the filling.
You know, poor people's food is the what some snobs call "classical food". It's always good and it's always comforting. I grew up in a rather poor Brazilian familiy and I'm all about traditional comfort food.
These are a lot of things for one who has nothing to eat in the house . . .But most of are things a lot of people just tend to hae lying around I guess.
It is really interesting to compare with the cantonese egg drop soup which is even simpler still. You need only scallion, cornstarch, egg, salt and either a broth/stock or water. I tend to use a small piece of kombu to add umami similarly to how broth would do it.
I think this is beautiful it looks like a mystical algae pond or the surface of a planet or eyeball.
Van Halen reference....with cayenne. Now I have to make this. thank you sir!
That soup is looking fiiiiine
Is this anything like chinese egg drop soup? It looks super good to me. Im going to try this. Chef John would you please make chinese egg drop soup one in a video please. Thanks for your time sorry for any spelling error's o've been drinking. lol Have a great day.
Yum! Will definitely be trying this! 👍🏼
Why have I never heard of this?? I must try it tomorrow, and if my cat hadn't eaten my potted parsley, I'd be trying it tonight!
I love this episode.
Oh man I can't wait to try this
Reminds me of my mother's egg drop soup ;'( brings me back.
Is stracciatella not also a flavor of gelato? Because I would not want to get the two confused. A cold, cream-based dessert and a warm bowl of egg soup are the closest things I can think of to culinary opposites.
Well if straciatella means raggedy pieces like he said, then here it refers to the egg pieces and in the icecream it refers to the chocolate pieces
"You are the David Lee Roth of your raggedy broth" 😂
Ok I can’t remember the name but there is a similar Italian soup where they add breadcrumbs and push it through a colander. Do you think I should use all 3 eggs or just 2 I’m trying to remember from when I was a kid
another goodie: Chef John Chef John help! there are lots of recipes on YT to use pulp from the juicer, most of them quite horrible. What do you do with your pulp CJ, other than garnish the compost heap?
Yeah! I just printed the blog post! :) I cant wait to try it !:)
Don't change anything in your the videos are great
Cloudy and weird, to clear and weird. GOTTA LOVE THE GUY!!!!!!!!!
Looks yum Chef J
Chef John: I hope that you will make waterzooi ( en.wikipedia.org/wiki/Waterzooi ), a Flemish-Belgian comfort soup, some time. I had it in Brussels once, and my memory of the dish lingers.
This looks amazing!
Chef John, can you please teach us how to make vegetable broth? And how can we store it? Can we freeze it in ice cubes?
I never realized how annoyed I was to see all these mugging celebrity chefs until I discovered your series, I am grateful for the food-centered format and will never go back.
reupload??
Yeah , I noticed that too
+hellothing I think because the intro was cut off in the first upload
+Nikki P. ninjas, actually