Stracciatella alla Romana (Italian soup with egg)
Stracciatella alla Romana is a simple but flavorful Italian soup, perfect for when you want something light and warm. The combination of creamy eggs and savory Parmesan cheese in a clear broth makes this an ideal starter.
Servings servings
Ingredients
- 1 litre chicken broth (or vegetable broth)
- 3 eggs
- 50 g Parmesan cheese (grated)
- 1 tbsp parsley (finely chopped)
- salt (to taste)
- pepper (to taste)
- pinch nutmeg (grated, optional)
Instructions
Preparation
- Chop 1 tbsp parsley finely. Beat 3 eggs with 50 g Parmesan cheese, a pinch nutmeg (optional), and season with salt and pepper.
Cooking
- Bring 1 litre chicken broth to a boil in a large pan and reduce the heat so the broth simmers gently.
- Pour the egg-cheese mixture in a thin stream into the broth while continuously stirring in one direction with a whisk. Fine strands of egg (stracciatella) will form. Let cook gently for 1-2 minutes until the egg is just set.
To serve
- Stir in the 1 tbsp parsley, taste, and adjust seasoning with salt and pepper if necessary. Serve immediately, optionally with a piece of bread.
Notes
Vegetarian? Use vegetable broth. Want it a bit richer? Stir 1-2 tbsp fine semolina into the broth and let it cook for 2-3 minutes before adding the egg.
Nutrition
Calories: 111kcalCarbohydrates: 2gProtein: 10gFat: 7gSaturated fat: 3gCholesterol: 136mgSugars: 1g
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