Stracciatella Soup (Stracciatella alla Romana)

Stracciatella alla Romana is a very simple soup, made with only a few ingredients that you probably already have on hand. It comes together so quick and easy, I find myself whipping it up often this time of year, especially on chilly days or when someone in my house is feeling under the weather.

Whip up a few eggs, drizzle them into a pot of boiling chicken broth as you whisk and watch as the soup takes shape in seconds. Add the cheese, a few cracks of ground pepper, nutmeg and a sprinkling of chopped parsley and you’re done. It’s a light meal, but packed with protein and it keeps me going all afternoon. Sometimes I add a handful of spinach to wilt in the broth, or if I want it to be a little more substantial, I will check the fridge for leftover pastina or any small pasta, or rice to toss in.

Stracciatella originated centuries ago in Rome. It’s name is derived from the Italian verb stracciare which means ‘to shred,’ referring to the shape of the whispy, beaten eggs as they cook in the broth. Interestingly enough, stracciatella can refer to a Roman soup, a gelato flavor (named after the shards of dark chocolate in the gelato), or a rich, creamy cheese made in Puglia.

Heat the chicken stock until it comes to a gentle boil. 

In a separate bowl, lightly beat the eggs. Then, whisk in the Parmigiano, and nutmeg, until combined. 

Whisk the simmering broth, while at the same time, slowly pour in the egg mixture. The eggs will cook almost immediately.

The seasoning will depend largely on the broth you are using, so and add salt and pepper, to taste.

Ladle the soup into bowls and top with freshly ground pepper, chopped parsley or a drizzle of olive oil.

Italian Egg Soup (Stracciatella alla Romana)

Stracciatella alla Romana is a very simple soup, made with only a few ingredients that you probably already have on hand. It’s a light meal, but packed with protein. Sometimes I add a handful of spinach to wilt in the broth, or if I want the soup to be a little more substantial, I will check the fridge for leftover pastina or any small pasta, or rice to toss in.

Serves 2-4

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Course: Soups and Stews

Ingredients Method

Ingredients

  

• 4 cups chicken broth
• 4 eggs, lightly beaten
• 1/3 cup Parmigiano Reggiano, grated
• 1/4 tspn nutmeg, ground
• salt
• black pepper, ground
• parsley, chopped for garnish

Method

 

1. Heat the chicken stock until it comes to a gentle boil.
2. In a separate bowl, lightly beat the eggs.
3. Whisk in the Parmigiano and ground nutmeg, until combined.
4. Whisk the simmering broth, while at the same time, slowly pour in the egg mixture.
5. The seasoning will depend largely on the broth you are using. Add salt and pepper, to taste. 
6. Ladle the soup into bowls and top with freshly ground pepper, chopped parsley or a drizzle of olive oil.