Lazio Soup
Stracciatella alla Romana
Make stracciatella alla Romana with chicken broth, eggs, Parmigiano-Reggiano, lemon, nutmeg, and spinach.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Instructions
- Bring the broth to a gentle simmer and taste it for salt.
- Whisk eggs with Parmigiano, semolina or breadcrumbs, nutmeg, lemon zest, and black pepper.
- Add spinach to the broth if using and cook just until wilted.
- Pour the egg mixture into the simmering broth in a thin stream.
- Stir gently for soft ribbons or briskly for finer shreds.
- Simmer for 1 minute, then remove from the heat.
- Serve immediately with extra Parmigiano and black pepper.
This stracciatella alla Romana recipe is the Italian answer to egg drop soup: hot broth filled with delicate egg and cheese ribbons. It is quick enough for a weeknight but depends on a broth worth eating by the spoonful.
Why This Stracciatella alla Romana Recipe Works
Eggs set instantly in simmering broth, while Parmigiano and a little semolina give the ribbons substance. Gentle heat keeps the texture soft rather than rubbery.
Key Tips
- Keep the broth at a simmer, not a hard boil.
- Whisk the egg mixture until completely even before pouring.
- Serve right away because the ribbons are best just set.
Variations and Serving Ideas
The same technique helps when you want Italian egg drop soup, Roman egg soup, and stracciatella soup. Keep the character of Stracciatella alla Romana in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
