Go Back
Stracciatella alla Romana (Italian Egg Drop Soup)

Stracciatella alla Romana (Italian egg drop soup)

Print Recipe
Chicken broth is used here but any meat broth can be substituted. For a lighter flavor, you may use vegetable broth.
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 2 eggs lightly beaten
  • ⅓ cup shredded Parmesan
  • 4 to 6 cups chicken bone broth
  • salt to taste
  • pepper to taste
  • snipped parsley to garnish (optional)

Instructions

  • Stir the grated Parmesan into the beaten eggs (you may optionally add a pinch of nutmeg and some lemon zest).
  • Heat the broth until simmering.
  • Turn off the heat.
  • Pour the egg-cheese mixture into the broth.
  • After a few seconds, stir lightly.
  • Taste and season with salt and pepper (take it easy on the salt because Parmesan is salty and some of that saltiness will find its way into the broth).
  • Optionally garnish with snipped parsley and serve.