Stracciatella alla Romana
Rome's ancient egg-drop soup — stracciatella alla romana (not to be confused with the cheese of the same name). A deeply flavoured, clear chicken or beef broth in which beaten eggs mixed with Parmigiano Reggiano and a pinch of nutmeg are drizzled in while stirring to form little "rags" of cooked egg (stracciare = to shred). Simple, warming, Roman.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Beat eggs with Parmesan, semolina (if using), nutmeg and a pinch of salt until smooth.
About 4 min
Bring broth to a gentle boil.
About 9 min
Pour the egg mixture into the hot broth in a slow, steady stream while stirring constantly with a fork or whisk.
About 9 min
The eggs cook instantly into fine "rags" or "strings" — keep stirring for 1–2 minutes. Do not break them up too much; they should be small but visible.
About 9 min
Serve immediately in warm bowls. A bowl of stracciatella in Rome when you're cold or unwell is the greatest comfort food. Grate more Parmesan at the table.
About 3 min
Nutrition per serving (estimate)
- Calories
- 120
- Protein
- 10 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 680 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.