Stracciatella alla Romana

Stracciatella alla Romana

A Roman classic soup where beaten eggs and Parmesan form delicate ribbons in hot broth. Quick, soothing, and perfect for a light meal.

Prep

5 min

Cook

10 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 liter (4 cups) chicken broth, preferably homemade, but low-sodium store-bought works fine
• •3 whole large eggs
• •50 g (1¾ oz) Parmesan cheese, finely grated
• •1 pinch freshly grated nutmeg
• •2 tbsp fresh parsley, finely chopped, for serving
• •1 pinch salt, to taste, depending on broth salinity
• •1 pinch black pepper, freshly ground

Steps

1. 1 In a medium pot, bring the chicken broth to a gentle simmer over medium heat. Do not let it boil vigorously.
2. 2 While the broth heats, whisk the eggs in a bowl until frothy. Add the grated Parmesan, nutmeg, salt, and pepper, and whisk until well combined.
3. 3 When the broth is simmering, gradually pour the egg mixture into the pot in a thin stream, stirring gently with a fork or whisk in a slow circular motion. This will create the characteristic 'rags' or ribbons.
4. 4 Let the soup cook for 1–2 minutes without stirring until the eggs are just set and cooked through. The ribbons should be firm but soft; the broth should be clear.
5. 5 Taste and adjust seasoning. Ladle into bowls, sprinkle with chopped parsley, and serve immediately.