seriouseats.com
Stracciatella alla Romana (Italian Egg Drop Soup) Recipe
Share
Email
Prep Time
-
Cook Time
-
Total Time
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!
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a medium saucepan, heat stock over medium-high heat until simmering. Lower heat to a bare simmer. Season lightly with salt.
2
Meanwhile, in a mixing bowl, whisk together eggs and cheese until thoroughly mixed.
3
Slowly pour egg mixture into the soup while whisking. Return to a simmer, then remove from the heat. Season with salt once more, if needed.
4
You can season and garnish the soup as desired. A light grating of nutmeg is traditional, as is some finely grated lemon zest, and even a squeeze of fresh lemon juice. Garnish with parsley, if you like. Serve hot.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories256kcal12%
-
Fat16g0%
-
Saturated Fat6g0%
-
Carbohydrates5g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein21g1%
-
Cholesterol178mg8%
-
Sodium1,034mg51%
Percent Daily Values are based on a 2,000 calorie diet.