Here’s a comforting bowl of Italian Egg Drop Soup, traditionally known as:
🍲 Stracciatella alla Romana
“Stracciatella” means little rags — referring to the delicate egg ribbons that form in hot broth.
🛒 Ingredients (Serves 4)
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6 cups good-quality chicken broth
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3 large eggs
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½ cup freshly grated Parmesan cheese
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2 tbsp semolina flour (optional, for slight thickness)
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1–2 tbsp fresh parsley, chopped
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Pinch of nutmeg (optional but traditional)
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Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Heat the Broth
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Bring chicken broth to a gentle simmer in a pot.
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Keep it hot but not rapidly boiling.
2️⃣ Prepare the Egg Mixture
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In a bowl, whisk together:
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Eggs
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Parmesan
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Semolina (if using)
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Parsley
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Nutmeg
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Pepper
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3️⃣ Create the “Ribbons”
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Slowly drizzle the egg mixture into the simmering broth while gently stirring in one direction.
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Thin egg strands will form instantly.
4️⃣ Finish & Serve
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Simmer 1–2 minutes.
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Adjust salt if needed.
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Serve hot with extra Parmesan on top.
🔥 Flavor Variations
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Add fresh spinach for extra greens
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Stir in shredded chicken for a heartier version
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Use vegetable broth for a lighter take
🧀 Pro Tip
Use freshly grated Parmesan — pre-shredded doesn’t melt as smoothly.
If you’d like, I can also share:
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A creamy version
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A low-carb keto version
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Or the classic Roman-style served during holidays