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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.