Stracciatella alla Romana (Italian Egg Drop Soup) Recipe

Name: Stracciatella alla Romana (Italian Egg Drop Soup) Recipe
Total time: 15 min
Yield: 4
Ingredients: 1 quart (950ml) homemade chicken stock (or homemade pressure cooker chicken stock ) or homemade beef broth (see note); Kosher salt; 4 large eggs; 3 ounces (85g) freshly grated Parmigiano-Reggiano cheese; Freshly grated nutmeg, to taste (optional); Freshly grated lemon zest and/or fresh lemon juice, to taste (optional); Finely minced flat-leaf parsley, to garnish (optional)

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Cook Time

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15m

This Italian Egg Drop Soup, known as Stracciatella alla Romana, is made with homemade chicken or beef broth, eggs, Parmigiano-Reggiano cheese, and optional flavorings like nutmeg, lemon zest, and parsley. The result is a comforting and flavorful soup that's perfect as a starter or light meal. Bon appétit!