Stracciatella alla Romana: A Traditional Italian Egg Drop Soup Recipe
Category: First Courses
Servings: 4
Stracciatella alla Romana is a delicious and comforting Italian egg drop soup that hails from Rome. Known for its simplicity and rich flavor, this dish combines a savory meat broth with delicate ribbons of egg and grated Parmigiano Reggiano, offering a satisfying and warm bowl of goodness. It’s the perfect dish to serve on a cold winter day or whenever you crave a nourishing, traditional Italian meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 220g |
| Beef broth | 1 liter |
| Parmigiano Reggiano DOP (grated) | 100g |
| Nutmeg | To taste |
| Salt | To taste |
Instructions
-
Prepare the Broth
Start by preparing the beef broth, which will serve as the base for this flavorful soup. Begin by washing and peeling the vegetables—such as carrots, celery, and onions. Place them in a large pot with high sides, and drizzle in a bit of olive oil to sauté the vegetables lightly. -
Seasoning the Broth
To enhance the broth’s flavor, add a few whole peppercorns and cloves of garlic, along with the beef cuts (such as beef shank or oxtail). The meat will be used later for the boiled meat, but for now, it will add a rich depth of flavor to the broth. -
Simmer the Broth
Fill the pot with water to cover all the ingredients, and bring it to a boil. Once boiling, lower the heat and let the broth simmer gently for about 1.5 to 2 hours. This will allow all the flavors to meld together. Make sure to skim off any foam that rises to the surface to keep the broth clear. -
Strain the Broth
After simmering, strain the broth to remove all the solids. Discard the vegetables and the meat, or save them for another use, like preparing a boiled meat dish. Season the broth with salt to taste and keep it hot over low heat while you prepare the egg mixture. -
Prepare the Egg Mixture
In a separate bowl, crack the eggs and whisk them gently with a fork until well blended. Add the freshly grated Parmigiano Reggiano to the eggs and stir in a pinch of freshly grated nutmeg. Season with a little salt to enhance the flavor. Whisk everything together until the mixture is smooth. -
Combine the Broth and Egg Mixture
Once your broth is hot and bubbling gently, it’s time to incorporate the egg mixture. Slowly pour the egg mixture into the simmering broth in a thin stream, stirring continuously with a whisk or spoon. As the eggs enter the hot broth, they will cook almost instantly, forming delicate ribbons or “stracciatella,” which is the hallmark of this soup. -
Final Adjustments
Let the soup cook for just a few more minutes, ensuring that the eggs have fully set into small shreds throughout the broth. Taste the soup and adjust the seasoning with more salt or nutmeg if needed. -
Serve
Ladle the Stracciatella alla Romana into warm bowls and serve immediately. You can garnish with an extra sprinkle of grated Parmigiano Reggiano or a dash of freshly cracked black pepper for a little extra flavor.
This soup is best enjoyed fresh, with the egg ribbons still tender and the broth rich and aromatic. It can be paired with a slice of crusty bread to complete the meal. Simple, hearty, and utterly satisfying, Stracciatella alla Romana brings the taste of Italy right to your kitchen.
Nutritional Information (Approximate per serving)
- Calories: 250 kcal
- Protein: 16g
- Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
This recipe is a wonderful example of the traditional Italian kitchen, where ingredients are simple, but the result is anything but ordinary. Whether you’re making it for a family meal or serving it to guests, Stracciatella alla Romana is a timeless Italian dish that brings comfort in every spoonful.
